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Chicken Vegie Lasagna Recipe

Looking for an easy Chicken Vegie Lasagna recipe? Learn how to make Chicken Vegie Lasagna using healthy ingredients.


Submitted by kdmill4

Makes 8 servings



Different take on Lasagna. We used what we had in the house. You can make a "skinnier" version by leaving out the pepperoni and adding thinly sliced zucchini or summer squash as well as using whole wheat pasta.

Recipe Ingredients for Chicken Vegie Lasagna

2 1tsp Olive Oil
1 tbsp Butter
1/4 cup All Purpose Flour
24 oz Fat Free Milk
4 tbsp Cream, Fluid, Half And Half
3 clove Garlic
4 oz pictsweet 3 pepper
6 serving Muellers Lasagna Noodles
16 oz Broccoli
16 oz Chicken, Breast, Meat Only
0.75 cup leaves, whole Basil, Fresh
3 oz Original Pepperoni
8 oz Mozzerella Cheese, Great value, part skim
0.5 cup Cheese
1 medium (2-1/2" dia) Onions
1.5 cup Tomatoes
2 serving VIGO BALSAMIC VINEGAR
2 tsp Sugars, Granulated
1.5 tbsp Olive Oil
1 tsp Salt

Recipe Directions for Chicken Vegie Lasagna

  1. Make a roux with 1 tbsp butter, 2 tbsp olive oil and 3 tbsp flour.

  2. Cook until it starts bubbling. (optional step - add minced or pressed garlic to taste and finely chopped peppers and onions.)

  3. Wisk the milk into the roux slowly.

  4. Add the half and half (optional - I added it because I had to use it up!)

  5. Bring pot of water to a boil, add a couple of tbsp kosher salt & add the lasagna noodles.

  6. Cook noodles until al dente then take noodles out of the boiling water and put into iced water.

  7. Add the broccoli to the pasta water and cook until almost tender. (3-4 minutes but monitor closely).

  8. Pull the broccoli out of the water.

  9. Roast and thinly slice the chicken breast on a bias.

  10. Begin layering the lasagna by spreading cream sauce on the bottom of a baking dish (approx. 10 X 15) sprayed lightly with non-stick cooking spray.

  11. Layer the lasagna then chicken, broccoli (slice the florets in order to layer it), basil (chiffonaded or whole leaves), pepperoni, mozzerella cheese and more sauce.

  12. Continue with 1 more layer of the ingredients, topping off with pasta then sauce.

  13. Cover with foil and bake in 375 degree oven for 25-30 minutes or until bubbly.

  14. While baking the lasagna, Finely dice the onion and lightly saute in olive oil.

  15. Process the diced tomatoes in food processor.

  16. Add tomatoes to onion and bring to simmer.

  17. Add herbs and spices of your choosing (I added 2 cloves very finely minced garlic, fresh oregano, basil, rosemary and parsley, salt, balsamic vinegar, sugar.)

  18. Optional - add 1-2 tbsp tomato paste.

  19. Bring to simmer and cook 10-15 minutes.

  20. Remove the foil and spread the additional colby and monterey jack cheese on top.

  21. Put back into over for 5-10 minutes until cheese completely melted.

  22. Let cool for a few minutes before slicing and serving. Serve the marinara sauce on the side.

Categories

Cheese, Chicken, Herbs, Pasta, Main Dish, American, Advance, Bake, Boil, Roast

Nutrition Facts
Serving Size 364.9g
Amount Per Serving
Calories
561
Calories from Fat
197
% Daily Value*
Total Fat
21.9g
34%
Saturated Fat
9.2g
46%
Trans Fat
0.0g
Cholesterol
96mg
32%
Sodium
906mg
38%
Potassium
609mg
17%
Total Carbohydrates
50.2g
17%
Dietary Fiber
4.3g
17%
Sugars
10.4g
Protein
38.7g
Vitamin A 22% Vitamin C 97%
Calcium 43% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in vitamin C
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