Chicken & Veggie Lasagna

Chicken & Veggie Lasagna

2 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 279.8
  • Total Fat: 10.8 g
  • Cholesterol: 65.3 mg
  • Sodium: 536.6 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 23.9 g

View full nutritional breakdown of Chicken & Veggie Lasagna calories by ingredient

Number of Servings: 12



    4 Tablespoons butter
    4 Tablespoons flour
    2 cups fat free milk
    1 cup chicken broth
    1 egg
    1/3 cup egg whites
    1/2 cup parmesan cheese


    1 Tablespoon EVOO
    1 cup onion chopped
    1 Tablespoon garlic minced (2 cloves)
    3 boneless skinless chicken breast (8 oz ea) diced
    1 cup broccoli
    1 cup cauliflower
    1/4/cup parsley


    1/2 # Lasagna noodles
    1/2 cup reserved sauce
    1/4 cup parmesan cheese
    2 cups mozzarella cheese, grated for layers
    1/2 cup mozzarella cheese, grated for top



Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick.
Beat eggs in separate bowl, add small amount of sauce; then combine egg mixture with all sauce. Stir in parmesan cheese.

Cook noodles. (I used 9 - 3 each layer)

Saute chicken in olive oil with onion and garlic until chicken is almost cooked. Stir in broccoli and cauliflower, cook 5 minutes or until tender.

Layer in 9x13 pan
A few Tablespoons of sauce on bottom of pan
Noodle, chicken mix, sauce, mozzarella
Repeat. Finish with noodle
Put 1/2 cup reserved sauce on noodle top layer and sprinkle with 1/4 cup parmesan cheese.
Bake 350 for 50 minutes or until bubbly. Remove and sprinkle the 1/2 cup mozzarella cheese on top. Let set for 15 minutes before cutting.
Serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user LUCYSMOM09.

Member Ratings For This Recipe

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    This was okay. My husband added salt and liked it better. I don't know if I didn't get the sauce creamy enough or what. - 1/8/12