CHICKEN-VEGETABLE LASAGNA

Chicken-Vegetable Lasagna image

Provided by Kellie Simpson @KitchunLub

Categories Chicken

Number Of Ingredients 13

3 pound(s) chicken breast, diced
12 - lasgana noodles, cooked & drained
2 package(s) frozen normandy vegetable mix
12 ounce(s) tub ricotta cheese
2 - eggs
1 cup(s) sour cream
2 can(s) (10 oz) cream of mushroom soup
1 cup(s) parmesan, grated
3 cup(s) shredded cheddar
3 cup(s) shredded mozzerella
- garlic & herb seasoning (i use mrs. dash)
- fresh ground black pepper
- seasoning salt

Steps:

Season chicken breast cubes with garlic & herb seasoning, pepper & seasoning salt. Brown & sit aside to cool.
Mix ricotta, sour cream, eggs, parmesan, 1.5 cups of shredded cheddar. Season with more garlic & herb Mrs. dash & salt/pepper.
Steam the frozen vegetables till slightly tender (not mushy) & drain.
Start with a layer of cheese sauce in the bottom of a DEEP lasagna pan (at least 9x13).
Next add layer of three noodles, sauce, chicken pieces, vegetables, shredded mozzerella. Repeat till used up ending in using the last 1.5 cups of the shredded cheddar for the top.
Bake at 350 till browned slightly.
Served this with a salad & garlic bread. Typical & easy.