Chicken and Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 329.7
  • Total Fat: 14.2 g
  • Cholesterol: 108.9 mg
  • Sodium: 980.4 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 24.8 g

View full nutritional breakdown of Chicken and Veggie Lasagna calories by ingredient
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Number of Servings: 16


    Barilla Lasagna Noodles, No Boil, 16 serving
    Ricotta Cheese, part skim milk, 16 oz
    2% mozarella Cheese, 5 cup
    Parmesan Cheese, grated, 1 cup
    Egg, fresh, 4 large
    Chicken Breast (cooked), no skin, 2 breast, bone and skin removed- shredded and cooked
    Hormel Pillow Pak Sliced Turkey Pepperoni, 4 serving
    Spinach, fresh, 2 bunch- wilted then shredded
    Sauce, Prego Marinara Sauce, 8 cup
    Oregano, ground, 3 tbsp
    Basil, 2 tbsp
    Parsley, dried, 4 tbsp
    *Dried Onion Flakes, 1 tbsp
    Mushrooms, fresh, 1 cup, pieces or slices


1. mix eggs, ricotta, 1 cup mozzarella, Parmesan, and all spices except dried onion together in one bowl
2. cook together wilted, chopped spinach, shredded chicken, dried onion, cooked mushrooms, pepperoni and sauce together
3. layer sauce mixture, noodles, and cheese mixture then cover with the rest of the mozzarella
4. bake at 300 for 45 minutes or so until cheese is bubbly and slightly colored
***this makes TWO pans of lasagna***

Serving Size: 2 pans of lasagna, 8 servings in each pan

Number of Servings: 16

Recipe submitted by SparkPeople user SONGBIRDHEATHER.

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