Chicken and Vegetable Lasagna Recipe

Chicken and Vegetable Lasagna Recipe

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Chicken and Vegetable Lasagna Recipe

Ingredients

• 3 chicken breasts, cooked until just done
• 2.5 cup cooked squash puree
• 1 jar of tomato sauce
• 1/4 cup basil
• 2 cups of ricotta
• 1 large heirloom tomato
• lasagna sheets
• ½ cup nutritional yeast
• salt to taste
• pepper to taste
• fresh basil, optional but so delicious

Directions

1. In a large pot, combine the tomato sauce, dried basil and cooked squash puree. Season to taste and let simmer for about 30 minutes.
2. I prefer to cook the lasagna sheets pretty much all the way through, then set aside in a single layer while you finish prepping and layering (I lay them on cooling racks, single layer) .
3. Shred the chicken into small pieces and set aside into a bowl.
4. Thin slice the tomatoes and reserve for the top.
5. Use a large oven safe baking dish, about 13 by 9 inches.
6. Smooth a bit of the sauce across the bottom. Then add a layer of the pasta sheets. Spread a small amount of the ricotta across the top, then add on some of the chicken, sprinkle with a bit of the nutritional yeast. Add another layer of sauce and start over again.
7. Repeat until you have used all of the lasagna sheets and/or ingredients. Add the sliced tomatoes to the top layer.
8. Cover with tinfoil and bake at 375 degrees for about 40 to 45 minutes or until the edges are bubbling and the lasagna sheets have puffed up. Allow to cool for 10 to 15 minutes before cutting into.

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Print Recipe

Chicken and Vegetable Lasagna Recipe

Ingredients:

• 3 chicken breasts, cooked until just done
• 2.5 cup cooked squash puree
• 1 jar of tomato sauce
• 1/4 cup basil
• 2 cups of ricotta
• 1 large heirloom tomato
• lasagna sheets
• ½ cup nutritional yeast
• salt to taste
• pepper to taste
• fresh basil, optional but so delicious

Directions:

1. In a large pot, combine the tomato sauce, dried basil and cooked squash puree. Season to taste and let simmer for about 30 minutes.
2. I prefer to cook the lasagna sheets pretty much all the way through, then set aside in a single layer while you finish prepping and layering (I lay them on cooling racks, single layer) .
3. Shred the chicken into small pieces and set aside into a bowl.
4. Thin slice the tomatoes and reserve for the top.
5. Use a large oven safe baking dish, about 13 by 9 inches.
6. Smooth a bit of the sauce across the bottom. Then add a layer of the pasta sheets. Spread a small amount of the ricotta across the top, then add on some of the chicken, sprinkle with a bit of the nutritional yeast. Add another layer of sauce and start over again.
7. Repeat until you have used all of the lasagna sheets and/or ingredients. Add the sliced tomatoes to the top layer.
8. Cover with tinfoil and bake at 375 degrees for about 40 to 45 minutes or until the edges are bubbling and the lasagna sheets have puffed up. Allow to cool for 10 to 15 minutes before cutting into.