This lasagna is meaty, cheesy, and loaded with veggies! Choose breasts over thighs, and ask your butcher to remove the skins before the meat is freshly ground.
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Chicken Bolognese Lasagna Recipe
Make a lasagna with chicken!
Ingredients
Chicken Bolognese Lasagna Ingredients
- 1/4 Cup olive oil divided
- 1 250-gram pack white button mushrooms sliced
- 1 medium zucchini sliced
- 3 cloves Garlic peeled, chopped
- 1/2 kilo Chicken Breast ground
- 3 tablespoons prepared sun-dried tomato pesto
- 3 cups tomatoes diced
- 1/2 Cup water
- 5 leaves basil
- 12-16 sheets spinach lasagna
- 2 1/2 cups mozzarella cheese shredded finely, divided
- 1/2 Cup parmesan cheese fresh, shredded finely, divided
- Salt to taste
- ground black pepper to taste
Instructions
- Preheat oven to 350?F.
- In a large sauté pan over medium heat, heat enough oil to coat the bottom. Saute mushrooms until browned. Season with salt and ground pepper, to taste. Transfer to a bowl. Repeat with zucchini. Set aside.
- In a large sauté pan over medium heat, heat enough oil to coat the bottom. Saute mushrooms until browned. Season with salt and ground pepper, to taste. Transfer to a bowl. Repeat with zucchini. Set aside.
- To assemble, in a 9-inch square glass baking dish, cover bottom with Bolognese. Layer with pasta sheets, breaking sheets. Cover with Bolognese, then mozzarella and Parmesan. Repeat with zucchini and mushrooms.
- Bake in preheated oven until mozzarella has melted. Slice and serve. Recipe orginally published in the January-Februrary 2016 issue of Good Housekeeping Philippines.
Tried this recipe?Let us know how it was!
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