Vegetable and Chicken Lasagna

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Cook the whole wheat lasagna noodles according to package instructions. Drain and set aside.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.

4. 4

   Add the minced garlic, sliced zucchini, and diced bell peppers to the skillet. Sauté for 5-6 minutes until the vegetables are tender. Season with 1 teaspoon dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.

5. 5

   In a medium bowl, combine the cooked shredded chicken breast with half of the marinara sauce (150g).

6. 6

   In another bowl, mix the ricotta cheese with half of the grated parmesan cheese (25g).

7. 7

   To assemble the lasagna, spread a thin layer of the remaining marinara sauce (150g) on the bottom of a baking dish.

8. 8

   Layer 1/3 of the cooked lasagna noodles over the sauce. Top with half of the chicken mixture, half of the sautéed vegetables, and half of the ricotta mixture. Sprinkle with 1/3 of the mozzarella cheese.

9. 9

   Repeat the layers: noodles, remaining chicken mixture, remaining vegetables, remaining ricotta mixture, and another 1/3 of the mozzarella cheese.

10. 10

    Finish with a final layer of noodles, the remaining marinara sauce, the last 1/3 of the mozzarella cheese, and the remaining 25g of parmesan cheese.

11. 11

    Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.

12. 12

    Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Vegetable and Chicken Lasagna!