Quick and Easy Grilled Chicken Summer Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 Cups sliced Zucchini1 Cup chopped Red Onion (or one medium onion)3 Cloves of Garlic - minced 1 Cup of quartered Cherry Tomatoes1/2 Cup of Leeks2 Cups of Fresh Mushrooms (rough chopped, I used Hen of the Woods, Shitaki, and Crimini)2 Cups of Muir Glen Organic Fire Roasted Tomato Pasta Sauce (or any marinar, or your favorite pasta sauce) 1-2 Grilled Chicken Breasts (sliced, and OPTIONAL) Seviroli Three Cheese Ravioli's (24 raviolies for a 9x13 pan) (https://www.samsclub.com/sams/shop/product.jsp?productId=120508 or any stuffed pasta you have on hand)About 4 Oz of Shredded Fresh Mozarella About 3 Oz of Shredded Parmesan Cheese1-2 sprigs of Fresh Thyme, (or 1 tsp dried)Handful of Basil Leaves chiffoned (about 3 tbsp)1 tbsp of Extra Virgin Olive Oil
Pre-heat your oven to 375F Prep your veggies and in a saute pan add your olive oil, thyme, salt and pepper to taste and saute your onions, leeks and mushrooms, until slightly softened and the onions are translucent. Add in the fresh tomatoes zucchini, garlic and some of the fresh basil, stir and let cook for about 3-5 minutes and then add in your favorite sauce, and reduce heat to low and cover.
I grilled the chicken while making the sauce, but you could easily make it head.
Cook your pasta according to the directions (salted water, 3-5 minutes, I did this in 2 batches as to keep the raviolis from sticking to each other).
Shred your cheese while you're waiting for your pasta.
Time for Assembly !
Layer 1 - Add small amount of sauce on the bottom, add 1 layer of raviolis (about 12 per layer in the pan that I used). Add a sprinkling of both cheeses (reserve more for the next layer, so about 1/2). Add slicked chicken breast (2 rows, easier to cut later).
Layer 2 - cover last layer (ended at chicken) with more sauce (reserve some for the top), add another layer of Raviolis (about 12), add more sauce, and top with the final sprinkling of both cheeses. Add remaining fresh basil on top.
Cover with foil and bake in the oven for 35 minutes. At 35 Minutes, remove the foil and bake until the edges and peaks start turning golden brown and bubbly.
Remove from the oven and let stand for about 15-20 minutes (or longer), this is to prevent scalding your mouth as you dive face first into this lasagna goodness !
Serving Size: Makes approximately 8 servings - depends on the size of the pan you use. I used a 9 x 13 shallow baking dish (2 layers)
Number of Servings: 8
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
I grilled the chicken while making the sauce, but you could easily make it head.
Cook your pasta according to the directions (salted water, 3-5 minutes, I did this in 2 batches as to keep the raviolis from sticking to each other).
Shred your cheese while you're waiting for your pasta.
Time for Assembly !
Layer 1 - Add small amount of sauce on the bottom, add 1 layer of raviolis (about 12 per layer in the pan that I used). Add a sprinkling of both cheeses (reserve more for the next layer, so about 1/2). Add slicked chicken breast (2 rows, easier to cut later).
Layer 2 - cover last layer (ended at chicken) with more sauce (reserve some for the top), add another layer of Raviolis (about 12), add more sauce, and top with the final sprinkling of both cheeses. Add remaining fresh basil on top.
Cover with foil and bake in the oven for 35 minutes. At 35 Minutes, remove the foil and bake until the edges and peaks start turning golden brown and bubbly.
Remove from the oven and let stand for about 15-20 minutes (or longer), this is to prevent scalding your mouth as you dive face first into this lasagna goodness !
Serving Size: Makes approximately 8 servings - depends on the size of the pan you use. I used a 9 x 13 shallow baking dish (2 layers)
Number of Servings: 8
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
Nutritional Info Amount Per Serving
- Calories: 385.0
- Total Fat: 12.1 g
- Cholesterol: 63.0 mg
- Sodium: 688.8 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 3.2 g
- Protein: 26.2 g
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