↞ recipe box start page
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Makes 10 to 12 servings
1 tablespoon olive oil
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 1/2 cups finely chopped carrot (about 3 medium)
1 (8-ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 (6-ounce) bags fresh baby spinach
1/4 cup thinly sliced fresh basil
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) container whole-milk ricotta cheese
2 cups grated Parmigiano-Reggiano cheese, divided
2 large eggs
2 (24-ounce) jars tomato and basil pasta sauce, divided
1 (9-ounce) package oven-ready lasagna noodles
2 (12-ounce) packages sliced provolone cheese
4 cups chopped cooked chicken
1 (16-ounce) package shredded mozzarella cheese
1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside.
2. In a medium bowl, combine ricotta, 1 cup Parmigiano-Reggiano, and eggs; set aside.
3. Preheat oven to 350˚. Spray a 4 1/2-quart baking dish with nonstick cooking spray. Spread 1/2 cup pasta sauce in baking dish. Top with 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with half of vegetable mixture and 1 cup pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread with one-fourth ricotta mixture.
4. Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta.
5. Top with 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1 cup sauce, and remaining provolone cheese. Sprinkle with remaining 1 cup grated Parmigiano-Reggiano cheese. Bake for 45 to 60 minutes or until hot and bubbly.
6. Let stand for 10 minutes before serving.
view more member recipes
Cheesy Chicken and Vegetable Lasagna
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Makes 10 to 12 servings
1 tablespoon olive oil
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 1/2 cups finely chopped carrot (about 3 medium)
1 (8-ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 (6-ounce) bags fresh baby spinach
1/4 cup thinly sliced fresh basil
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) container whole-milk ricotta cheese
2 cups grated Parmigiano-Reggiano cheese, divided
2 large eggs
2 (24-ounce) jars tomato and basil pasta sauce, divided
1 (9-ounce) package oven-ready lasagna noodles
2 (12-ounce) packages sliced provolone cheese
4 cups chopped cooked chicken
1 (16-ounce) package shredded mozzarella cheese
1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside.
2. In a medium bowl, combine ricotta, 1 cup Parmigiano-Reggiano, and eggs; set aside.
3. Preheat oven to 350˚. Spray a 4 1/2-quart baking dish with nonstick cooking spray. Spread 1/2 cup pasta sauce in baking dish. Top with 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with half of vegetable mixture and 1 cup pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread with one-fourth ricotta mixture.
4. Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta.
5. Top with 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1 cup sauce, and remaining provolone cheese. Sprinkle with remaining 1 cup grated Parmigiano-Reggiano cheese. Bake for 45 to 60 minutes or until hot and bubbly.
6. Let stand for 10 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cheesy Vegetable Lasagna
by sgre52160
12 dry lasagna noodles 2 tbsp olive oil 2 heads fresh broccoli, chopped 2 carrots, thinly sliced 1 large onion, chopped 2 green bell peppers, chopped 2 small zucchini, sliced 3 cloves ga
by sgre52160
12 dry lasagna noodles 2 tbsp olive oil 2 heads fresh broccoli, chopped 2 carrots, thinly sliced 1 large onion, chopped 2 green bell peppers, chopped 2 small zucchini, sliced 3 cloves ga
Cheesy Chicken Lasagna
by sgre52160
2 (12 oz) cans evaporated milk 1 (1 oz) pkg ranch dressing mix 3 cup cooked chicken 1/8 tsp pepper 1 pkg lasagna noodles 1 1/2 cup shredded cheddar cheese 1 1/2 cup mozzarella cheese To prepa
by sgre52160
2 (12 oz) cans evaporated milk 1 (1 oz) pkg ranch dressing mix 3 cup cooked chicken 1/8 tsp pepper 1 pkg lasagna noodles 1 1/2 cup shredded cheddar cheese 1 1/2 cup mozzarella cheese To prepa
Chicken And Cheesy Vegetable Mac
by samiller426
1 ¼ lb chicken breast, cut into chunks 1 can (14 ½ oz) chicken broth 2 cups (8 oz) elbow macaroni, uncooked ¾ lb (12 oz) Velveeta cheese, cut up 1 pkg (16 oz) frozen vegetable blend (such as br
by samiller426
1 ¼ lb chicken breast, cut into chunks 1 can (14 ½ oz) chicken broth 2 cups (8 oz) elbow macaroni, uncooked ¾ lb (12 oz) Velveeta cheese, cut up 1 pkg (16 oz) frozen vegetable blend (such as br
Vegetable Lasagna
by ICOOK2
Ingredients 12 uncooked lasagna noodles, 2 medium carrots, sliced diagonally 1 medium onion cut in quarters 1 C. celery, thinly sliced (or fennel) 1 medium green bell pepper, seeded And slice
by ICOOK2
Ingredients 12 uncooked lasagna noodles, 2 medium carrots, sliced diagonally 1 medium onion cut in quarters 1 C. celery, thinly sliced (or fennel) 1 medium green bell pepper, seeded And slice
Three Cheese Vegetable Lasagna
by sgre52160
1 box lasagna noodles 4 tablespoons butter, divided 2 teaspoons smoked paprika, divided 1 teaspoon crushed red pepper flakes 4 tablespoons panko bread crumbs 1/2 cup grated Parmesan, divided
by sgre52160
1 box lasagna noodles 4 tablespoons butter, divided 2 teaspoons smoked paprika, divided 1 teaspoon crushed red pepper flakes 4 tablespoons panko bread crumbs 1/2 cup grated Parmesan, divided
view more member recipes
related CDKitchen recipes
3 Layer Baked Mac-N-Cheese
Chicken 'N' Cheese Lasagna Roll-Ups
Chicken Cordon Bleu Lasagna
Lasagna Pierogi
Buffalo Chicken Lasagna
Lasagna Rolls With Crab Meat
Cheesy White Lasagna
Recipe Quick Jump