Ingredients
- 1 Tbs. olive oil
- 2 1/2 cups thinly sliced zucchini (about 2 medium)
- 1 1/2 cups finely chopped carrot (about 2 medium)
- 1 8-oz. pkg. sliced fresh mushrooms
- 4 cloves garlic, minced
- 2 6-oz. bags fresh baby spinach
- 1/4 cup thinly sliced fresh basil
- 1 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 15-oz. container ricotta cheese
- 2 cups grated Parmesan cheese, divided
- 2 large eggs
- 2 24-oz. jars tomato and basil pasta sauce, divided
- 1 9-oz. pkg. oven ready lasagna noodles
- 2 12-oz. packages provolone cheese
- 4 cups chopped cooked chicken
- 1 16-oz. pkg. shredded mozzarella cheese
Preparation
Step 1
Preheat oven to 350°. Spray a 4 1/2 quart baking dish with nonstick cooking spray.
In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic, and cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt and pepper and set aside.
In a medium bowl, combine ricotta, 1 cup Parmesan and eggs, set aside.
Combine chicken and shredded mozzarella cheese, and set aside.
Layer 1
Spread 1/2 cup sauce in bottom of baking dish
Top with 4 lasagna noodles
Spread 1/4 ricotta mixture over noodles
Top with 1/2 the vegetable mixture
Spread 1 cup pasta sauce over vegetables
Layer 1/4 of the provolone over sauce
Top with 4 noodles
Spread 1/4 ricotta mixture over noodles
Layer 2
Spread 1/2 the chicken mixture over ricotta
Top with 1 cup pasta sauce
Top with 1/4 of the provolone
Top with 4 lasagna noodles
Spread 1/4 ricotta mixture over noodles
Layer 3
Spread remaining 1/2 chicken mixture over ricotta
Top with 1 cup pasta sauce
Top with 1/4 of the provolone
Top with 4 lasagna noodles
Spread remaining ricotta mixture
Top with remaining vegetable mixture
Spread remaining 1 cup sauce
Top with remaining provolone
Sprinkle remaining 1 cup Parmesan
Bake for 45 to 60 minutes or until bubbly and hot. Let stand 10 minutes before serving.