Chicken/Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 396.6
  • Total Fat: 20.4 g
  • Cholesterol: 70.2 mg
  • Sodium: 1,035.6 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 35.2 g

View full nutritional breakdown of Chicken/Vegetable Lasagna calories by ingredient
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My own creation My own creation
Number of Servings: 6


    1 eggplant, peeled
    2 small Summer Squash, chopped into bite-sized pieces
    1 cup, chopped or diced Broccoli, fresh
    .7 cup Green Beans, cut into bite-sized pieces
    1/2 medium onion, chopped
    4 cloves garlic, minced
    9.6 oz Sams Club Seasoned Rotisserie Chicken, shredded
    1 cup Ricotta Cheese, part skim milk
    1 cup (not packed) Cottage Cheese, 1% Milk fat
    1/2 cup grated Parmesan cheese
    5 oz Fresh Mozzarella
    1 cup Part Skim Mozzarella Cheese Shredded
    2 cup Classico Fire Roasted Tomato and Garlic pasta sauce


Change up the vegetables as desired


PREHEAT oven to 425

PEEL eggplant and slice into thin slices (in either direction- rounds or length-wise)

HEAT a large frying pan over medium heat. When hot, add all the chopped vegetables. Cook for about 10 minutes, stirring periodically,

MIX the ricotta, cottage cheese and Parmesan in a small bowl.

SPOON 3-4 Tablespoons of the pasta sauce in the bottom of a 9x11 casserole.

LAYER 1/3 of the eggplant, 1/2 of the cheese mixture, 1/3 of the vegetable mixture, and 1/2 of the chicken. Cover with 2/3 cup of pasta sauce and a few slices of the fresh mozzarella. Repeat 1 time.

ADD a final layer of eggplant and then vegetables. Top with remaining sauce and the shredded mozzarella cheese.

BAKE, covered for 30 minutes. Remove cover and continue baking for an additional 20-25 minutes. Check to see if all the vegetable are soft. If not cover again and continue baking in 15 minute increments. Turn off oven and all to sit in oven for another 30 minutes.


Serving Size: 1/6 of recipe

Number of Servings: 6

Recipe submitted by SparkPeople user DILBERTA.

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