Chicken Vegetable Lasagna

By Nitaj3

Ingredients

• Metric Ingredient Imperial
• 250 g lean ground chicken 1/2 lb
• 125 ml onion, chopped 1/2 cup
• 2 cloves garlic, minced 2
• 15 ml vegetable oil 1 tbsp
• 5 ml butter or margarine 1 tsp
• 1 can tomatoes (28 oz / 796 ml) 1
• 1 can tomato paste (5 1/2 oz / 156 ml) 1
• 175 ml water 3/4 cup
• 7 ml salt 1 1/2 tsp
• pinch black pepper -
• 4 medium carrots, diced 4
• 1 bunch broccoli, chopped 1
• 250 ml mushrooms, sliced 1/2 lb
• 50 ml fresh parsley, chopped 1/4 cup
• 375 ml lasagna noodles 12 oz
• 1 package sliced mozarella cheese (6 oz / 175 g) 1
• grated parmesan cheese -

Preparation

Step 1

In saucepan over medium-high heat; cook chicken, onion and garlic in oil and butter until chicken is no longer pink. Add tomatoes, tomato paste, water, salt and pepper. Cook, uncovered, over medium heat for about 15 minutes, stirring occasionally. Add carrots, broccoli, mushrooms and parsley. Cook, covered, over low heat for about 30 minutes or until mixture is thickened.
In a large pot of boiling water; cook noodles according to package directions or until tender but firm; drain well.

Spoon one-quarter of the sauce into 13 x 9 inch (3 L) baking dish. Place one-third of the lasagna noodles over sauce. Repeat layers twice, ending with sauce. Top with cheese slices; sprinkle lightly with parmesan cheese. Bake in preheated 350 F (180 C) oven for about 30 minutes. Let stand for 10 minutes before serving.

Serves 8