Made with AI
Vegetable and Chicken Lasagna
80 min 439 kcal per serving Medium
Ingredients
4 Servings
- cooked shredded chicken breast350 g
- whole wheat lasagna noodles (uncooked)200 g
- zucchini, sliced200 g
- bell peppers, diced150 g
- low-fat ricotta cheese300 g
- marinara sauce300 g
- shredded part-skim mozzarella cheese100 g
- grated parmesan cheese50 g
- onion, diced120 g
- garlic, minced2 cloves
- olive oil1 tablespoon
- dried Italian herbs1 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Cook the whole wheat lasagna noodles according to package instructions. Drain and set aside.
- 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
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
In a medium bowl, combine the cooked shredded chicken breast with half of the marinara sauce (150g).
- 6
In another bowl, mix the ricotta cheese with half of the grated parmesan cheese (25g).
- 7
To assemble the lasagna, spread a thin layer of the remaining marinara sauce (150g) on the bottom of a baking dish.
- 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.
