Chicken and vegetable lasagne

Summary

Diving deep into the world of scrumptious dishes, the Chicken and vegetable lasagne is an evergreen classic that’s both nutritious and delightful. This dish combines the tender goodness of chicken with a burst of vibrant veggies, layered amidst creamy sauces and pasta sheets. Perfect for those aiming for a healthy, hearty meal.

Ingredients

• 2 chicken breasts, thinly sliced (approx. 300g [metric: 300 grams])
• 9 lasagne sheets (9 sheets [metric: 9 sheets])
• 2 cups of spinach (approx. 475 ml [metric: 500 ml])
• 1 cup of chopped zucchini (approx. 240 ml [metric: 250 ml])
• 1 cup of chopped bell peppers (approx. 240 ml [metric: 250 ml])
• 2 cups of grated mozzarella cheese (approx. 475 ml [metric: 500 ml])
• 1 cup ricotta cheese (approx. 240 ml [metric: 250 ml])
• 3 cups of tomato sauce (approx. 710 ml [metric: 750 ml])
• 3 tablespoons of olive oil (approx. 45 ml [metric: 45 ml])
• 1 teaspoon of salt (approx. 5 ml [metric: 5 grams])
• 1/2 teaspoon of black pepper (approx. 2.5 ml [metric: 2.5 grams])
• 1 teaspoon of dried basil (approx. 5 ml [metric: 5 grams])

Preparation Time: 30 minutes
Cooking Time: 45 minutes

Serves: 4

Nutritional Facts (Per Serving)

• Calories: 520
• Protein: 32g
• Carbohydrates: 45g
• Fat: 23g
• Fiber: 5g
• Sugars: 6g

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil and cook thinly sliced chicken breasts until they are browned and fully cooked.
3. Add zucchini and bell peppers, cook until they’re slightly tender.
4. Stir in the spinach until wilted.
5. Season with salt, black pepper, and dried basil.
6. In a baking dish, spread a thin layer of tomato sauce.
7. Layer 3 lasagne sheets over the sauce.
8. Spread half of the chicken and vegetable mixture over the sheets.
9. Dollop half of the ricotta cheese and sprinkle one-third of the mozzarella.
10. Add another layer of lasagne sheets, chicken and vegetable mixture, ricotta, and mozzarella.
11. Lay down the last 3 lasagne sheets, pour the remaining tomato sauce, and top with the last portion of mozzarella.
12. Cover the dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
14. Let the lasagne sit for 10 minutes before serving.

Tips

1. For a crispier top, place the lasagne under a broiler for 2-3 minutes after baking.
2. Make sure to let the lasagne sit after baking; it helps in setting the layers.
3. Using fresh herbs like basil or oregano can elevate the taste.

Serving Suggestions

• Serve Chicken and vegetable lasagne with a side of green salad drizzled with olive oil.
• Complement the dish with garlic bread to soak up the sauce.
• For a zestier flavor, sprinkle some chili flakes on top.

FAQs

1. Can I freeze the Chicken and vegetable lasagne for later?

Yes, you can. Once cooled, cover it with foil and store it. Just make sure to thaw it before reheating.

2. How long does the Chicken and vegetable lasagne last in the fridge?

It can last up to 3-4 days when stored in an airtight container.

3. Can I use other vegetables in the lasagne?

Absolutely! Feel free to customize with vegetables of your choice.

4. How do I know when my lasagne is done baking?

When the top turns golden brown and the sauces bubble, your lasagne is ready.

5. What if I don’t have ricotta cheese?

You can substitute with cottage cheese or even a creamy béchamel sauce.

6. Can I make a vegetarian version of this lasagne?

Yes, just skip the chicken and add more of your favorite veggies.

7. Why do I need to let the lasagne sit after baking?

Letting it sit helps set the layers, making it easier to serve.

8. What type of chicken is best for this recipe?

Skinless, boneless chicken breasts are ideal for this Chicken and vegetable lasagne.

9. Can I use homemade pasta sheets?

Certainly! Homemade sheets can add a rustic touch to the dish.

10. How can I make my lasagne more creamy?

Adding more cheese or considering a béchamel layer can do the trick.

There you have it! Dive into the world of Chicken and vegetable lasagne, and let every bite take you on a flavorful journey. Here’s to wholesome, delectable meals! Enjoy!

Chicken and vegetable lasagne

Diving deep into the world of scrumptious dishes, the Chicken and vegetable lasagne is an evergreen classic that’s both nutritious and delightful. This dish combines the tender goodness of chicken with a burst of vibrant veggies, layered amidst creamy sauces and pasta sheets. Perfect for those aiming for a healthy, hearty meal.

5 from 1 vote

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Nutritions

Nutrition Facts

Chicken and vegetable lasagne

Amount per Serving

Calories

520

% Daily Value*

Fat

 

23

g

35

%

Carbohydrates

 

45

g

15

%

Fiber

 

5

g

21

%

Sugar

 

6

g

7

%

Protein

 

32

g

64

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• * 2 chicken breasts thinly sliced (approx. 300g [metric: 300 grams])
• * 9 lasagne sheets 9 sheets [metric: 9 sheets]
• * 2 cups of spinach approx. 475 ml [metric: 500 ml]
• * 1 cup of chopped zucchini approx. 240 ml [metric: 250 ml]
• * 1 cup of chopped bell peppers approx. 240 ml [metric: 250 ml]
• * 2 cups of grated mozzarella cheese approx. 475 ml [metric: 500 ml]
• * 1 cup ricotta cheese approx. 240 ml [metric: 250 ml]
• * 3 cups of tomato sauce approx. 710 ml [metric: 750 ml]
• * 3 tablespoons of olive oil approx. 45 ml [metric: 45 ml]
• * 1 teaspoon of salt approx. 5 ml [metric: 5 grams]
• * 1/2 teaspoon of black pepper approx. 2.5 ml [metric: 2.5 grams]
• * 1 teaspoon of dried basil approx. 5 ml [metric: 5 grams]

Instructions

• Preheat your oven to 375°F (190°C).
• In a skillet, heat olive oil and cook thinly sliced chicken breasts until they are browned and fully cooked.
• Add zucchini and bell peppers, cook until they’re slightly tender.
• Stir in the spinach until wilted.
• Season with salt, black pepper, and dried basil.
• In a baking dish, spread a thin layer of tomato sauce.
• Layer 3 lasagne sheets over the sauce.
• Spread half of the chicken and vegetable mixture over the sheets.
• Dollop half of the ricotta cheese and sprinkle one-third of the mozzarella.
• Add another layer of lasagne sheets, chicken and vegetable mixture, ricotta, and mozzarella.
• Lay down the last 3 lasagne sheets, pour the remaining tomato sauce, and top with the last portion of mozzarella.
• Cover the dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
• Let the lasagne sit for 10 minutes before serving.

Notes

1. For a crispier top, place the lasagne under a broiler for 2-3 minutes after baking.
2. Make sure to let the lasagne sit after baking; it helps in setting the layers.
3. Using fresh herbs like basil or oregano can elevate the taste.