Recipes / Lasagna - Chicken Vegetable

Ingredients

• 15 ounces Ricotta Cheese
• 1/2 cup Parmesan Cheese, Shredded
• 3 each Boneless Chicken Breast Halves, Cooked & Diced
• 2 cups Zucchini, Shredded
• 1/2 cup Pesto
• 3 1/2 cups Furmano's Italian Style Spaghetti Sauce
• 1 dozen Lasagna Noodles, Cooked & Drained
• 2 cups Mozzarella Cheese, Shredded

Preparation

1. Combine ricotta and parmesan cheeses.
2. Stir together chicken, zucchini and pesto.
3. In 9 x 13 inch baking dish, spread about 1 cup spaghetti sauce. Arrange 3 lasagna noodles to cover bottom of dish. Spoon half of chicken mixture over noodles. Top with three lasagna noodles.
4. Spread Ricotta mixture. Top with three lasagna noodles.
5. Spoon remaining chicken and zucchini over lasagna noodles. Top with three lasagna noodles.
6. Top with remaining spaghetti sauce and Mozzarella.
7. Cover with foil. Bake at 350 degrees for 30 minutes.
8. Uncover and bake 5 minutes longer to brown.