Chicken and Vegetable Lasagna

Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove)
Zucchini, 250 grams (remove)
Feta Cheese, 100 grams (remove)
Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
Canned Tomatoes, 300 grams (remove)
Garlic, 2 cloves (remove)
Chicken stock, home-prepared, 1 cup (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tbsp (remove)
Oregano, ground, 1 tbsp (remove)
Basil, 2 tbsp (remove)
Onions, raw, 1 large (remove)
Olive Oil, 1 tbsp (remove)

Chop the onions and fry them in one tbsp of olive oil for 2 minutes add the garlic and fry for a another minute. Chop the chicken into thin strips and add to the onions and garlic fry the chicken till browned and take them out again .Add the chicken stock (go easy on the stock )and the chopped tomatoes with the herbs and season. Simmer the tomato sauce on a low heat until needed.

Chop the eggplant and the zucchini in rings . Take a pan and dry fry the the eggplant and the zucchini. Remove any excess water from the eggplant otherwise the the sauce with be to watery. Once everything is precooked take a lasagna dish and start with a layer of the tomato sauce and layer the eggplant , zucchini and the chicken until everything is used up. Take the feta cheese and crumble it up. And add it on top of the lasagna .

Put it in the oven for 30 mins on 200 C.

Number of Servings: 4

Recipe submitted by SparkPeople user ROSEIRELAND.