CHICKEN AND ROASTED VEGETABLE LASAGNA

CHICKEN AND ROASTED VEGETABLE LASAGNA image

Yield 8-12

Number Of Ingredients 27

Vegetables:
1 green & 1 orange or yellow pepper
1 eggplant
1 zucchini
8-10 spears asparagus
1 lb. mushrooms
2 shallots
2 garlic cloves
Seasonings:
1-2 T olive oil, 1 t salt, freshly ground pepper, 1/2 t dried rosemary leaves.
First Cheese Mixture (aka CM1):
1 c ricotta cheese (can use fat free if desired)
1 c whole milk
1 c shredded mozzarella cheese
2 Tbsp Parmesan cheese
1 egg
1/2 tsp salt.
Meat:
½ pound ground skinless chicken breast
2 Tbsp. olive oil
Sauce:
3 c Bertolli tomato-based pasta sauce (your choice)
Second Cheese Mixture (aka CM2):
1 c mozzarella cheese
1/3 c Parmesan cheese
Pasta:
1 package oven-ready lasagna noodles

Steps:

Dice the vegetables (about 3/4 inch) and mix with seasonings. Roast in a large shallow roasting pan at 450 degrees F. for 25 - 30 minutes stirring frequently. Mixture will be dry and just beginning to brown. Meanwhile, saute chicken in olive oil until cooked through. Combine CM1 ingredients and chill in the fridge until needed. Combine CM2 in a small bowl and set aside until needed. Lightly grease a 9x13 pan. Spread 1/3 c pasta sauce over bottom of dish. Lay oven-ready lasagna noodles on bottom and dot with ½ CM1. Spread with ½ the vegetable mixture and then ½ chicken. Pour 1 c pasta sauce over the chicken. Top the sauce with a second layer of pasta. Dot with the remaining CM1 and cover with the remaining vegetables, then chicken and 1 c pasta sauce. Top the sauce with a final layer of pasta and the remaining spaghetti sauce. Sprinkle with CM2. Cover with lightly greased foil and place in a preheated 375 degree F. oven. Bake for 30 minutes or until bubbling. Remove foil and bake uncovered another 15 minutes until golden. Remove from oven, let stand 15 minutes and cut into squares.