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Chicken & Vegetable Lasagna

Presented by:
Land O' Lakes
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A traditional lasagna enhanced with chicken, feta cheese and parsley.

Recipe Prep Time
Prep Time
45 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 40 min
Recipe Servings



8 ounces (9) uncooked lasagna noodles


1 tablespoon Land O Lakes® Butter

1 large (1 cup)  onion, chopped

1 (8-ounce) package (2 cups) sliced fresh mushrooms

2 medium (2 cups)  zucchini, cut into 1/4-inch slices, halved

2 cups cubed 1/2-inch cooked chicken

1/3 cup water

1 (14 1/2-ounce) can diced tomatoes with basil, garlic & oregano

1 (6-ounce) can tomato paste

2 teaspoons Italian seasoning

1 teaspoon garlic salt

1/4 teaspoon pepper


8 ounces (2 cups) crumbled feta cheese

1/4 cup chopped fresh parsley

1 Land O Lakes® Egg, slightly beaten

12 ounces (3 cups) shredded mozzarella cheese


Heat oven to 350°F. 

Cook lasagna noodles according to package directions. Drain. 

Melt butter in 12-inch skillet over medium heat until sizzling; add onions, mushrooms and zucchini. Continue cooking, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in all remaining meat sauce ingredients. 

Combine all filling ingredients except mozzarella cheese in bowl.

Arrange 3 noodles in greased 13x9-inch baking pan. Spread with one-third filling; spoon one-third meat sauce over top. Sprinkle with 1 cup mozzarella cheese. Continue laying with remaining noodles, filling, meat sauce and mozzarella cheese. 

Cover with aluminum foil; bake 50 minutes. Uncover; continue baking 5-10 minutes or until cheese is lightly browned.

Let stand 10 minutes before serving.


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