Noodles Ingredients:
8 ounces (10) uncooked lasagna noodles
Meat Sauce Ingredients:
1 tablespoon butter or margarine
1 large (1 cup) onion, chopped
1 (8-ounce) package (2 cups) sliced fresh mushrooms
2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved
2 cups cubed 1/2-inch cooked chicken
1/3 cup water
1 (14 1/2-ounce) can diced tomatoes with basil, garlic and oregano
1 (6-ounce) can tomato paste
2 teaspoons Italian seasoning
1 teaspoon garlic salt
1/4 teaspoon pepper
Filling Ingredients:
8 ounces (2 cups) crumbled feta cheese
1/4 cup chopped fresh parsley
1 large egg, slightly beaten
2 cups (8 ounces) mozzarella cheese, shredded
1. Heat oven to 350°F.
2. Cook lasagna noodles according to package directions. Drain.
3. Meanwhile, melt butter in 12-inch skillet over medium heat until sizzling; add onions, mushrooms and zucchini. Continue cooking, stirring occasionally, until vegetables are crisply tender (6 to 7 minutes). Stir in all remaining meat sauce ingredients.
4. Combine all filling ingredients except mozzarella cheese in small bowl. Arrange half of noodles in greased 13x9-inch baking pan. Spread with half of filling; spoon half of meat sauce over top. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, filling and meat sauce.
5. Cover with aluminum foil. Bake for 50 minutes. Uncover; sprinkle with remaining mozzarella cheese. Continue baking for 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.
Makes 12 servings.Nutrition Facts (1 serving): Calories: 250, Fat: 10g, Cholesterol: 65mg, Sodium: 630mg, Carbohydrates: 22g, Dietary Fiber: 2g, Protein: 19g
