Coat a large pot with non stick spray. Add butter and melt over medium
heat. Add onion and garlic; saute until tender. Add chicken; cook until
almost done. Stir in eggplant, zucchini, green pepper, tomatoes, oregano,
salt and pepper. Cook over medium heat 15-20 minutes, stirring frequently.
Remove from heat. Stir in shredded carrots and cool. Combine ricotta
cheese and egg in a small bowl. Add to chicken vegetable mixturel mix well
and set aside. Cook lasagna noodles according to package. drain noodles;
set aside. Greasea 12x 9x2 baking dish. Spread one-third of chicken
vegetable mixture in baking dish. Top with one-third parmesan cheese.
one-third mozzarella cheese. then 4 noodles; repeat layers once. Top with
remaining chicken vegetable mixture. Reserve remaingn cheese. cover and
bake at 350* for 45 minutes. Uncover and sprinkle with remaining parmesan
and mozzarella cheese. Bake uncovered 5 to 10 minutes. Let stand 10 minutes
before serving. Garnish with carrot culs and fresh parsley if desired.
Serves 8.
Recipe By : Simmer & Savor Luncheon 2/15/95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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