Chicken Caesar & Vegetable Lasagna
Ingredients
- 1 14 lbs ground chicken
- 1 small yellow onion, chopped
- 2 garlic cloves, minced ⓘ
- 1 (10 ounce) package frozen chopped spinach, thawed and drained ⓘ
- 1 cup bottled roasted red pepper, chopped ⓘ
- 1 (16 ounce) package frozen broccoli cuts, chopped ⓘ
- 34 cup carrot, matchsticks chopped ⓘ
- 2 (15 ounce) jars alfredo sauce ⓘ
- 12 tablespoon lemon juice ⓘ
- 1 cup mozzarella cheese, shredded ⓘ
- 12 cup parmesan cheese, shredded ⓘ
- 9 whole wheat lasagna noodles ⓘ
- 12 teaspoon salt ⓘ
Instructions
- Cook noodles according to package directions.
- Drain.
- Preheat oven to 350F.
- Cook ground chicken (or turkey) in large non-stick pan along with chopped onion.
- Salt and pepper meat while cooking.
- Halfway through cooking add minced garlic.
- Cook until done.
- Remove from heat.
- In a large mixing bowl combine ground meat mixture, chopped spinach, chopped red peppers, chopped broccoli, chopped carrots, lemon juice, and Alfredo Sauce.
- Spray a 9x13 pan with non-stick spray.
- Lay three noodles on the bottom.
- Put 1/3 of the mixture on top of noodles.
- Repeat layers twice.
- Sprinkle with mozzarella cheese and then parmesan cheese.
- Bake uncovered for 40 minutes or until heated through.
- I usually put it under the broiler for a few minutes so the top gets a little brown.
Nutrition & Diet Analysis (per serving)
545
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).