Chicken vegetable lasagna
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, medium; minced | |
| 2 | tablespoons | Butter |
| 3 | Cl Garlic; minced | |
| 2 | cups | Eggplant; peeled & diced |
| 2 | Zucchini,medium; diagonally | |
| 1 | Green pepper; diced | |
| 1 | 28oz can tomato,whole draine | |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 1 | cup | Carrots; shredded |
| 16 | ounces | Ricotta cheese |
| 1 | Egg; beaten | |
| 8 | Lasagna noodles, uncooked | |
| 1½ | cup | Parmesan cheese |
| 3 | cups | Mozzarella cheese |
Directions
Recipe by: Simmer & Savor Luncheon 2/15/95 Coat a large pot with non stick spray. Add butter and melt over medium hea Spread one-third of chicken vegetable mixture in baking dish. Top with one-