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1/2 lb. lean ground chicken
1/2 c. onion, chopped
2 cloves garlic, minced
1 tbsp. vegetable oil
1 tsp. butter or margarine
1 can tomatoes, 28 ozs.
1 can tomato paste, 5 1/2 ozs.
3/4 c. water
1 1/2 tsps. salt
pinch black pepper
4 medium carrots, diced
1 bunch broccoli, chopped
1/2 lb. mushrooms, sliced
1/4 c. fresh parsley, chopped
12 ozs. lasagna noodles
1 package sliced mozarella cheese, 6 ozs.
grated parmesan cheese

In saucepan over medium-high heat; cook chicken, onion and garlic in oil and butter until chicken is no longer pink.
Add tomatoes, tomato paste, water, salt and pepper.
Cook, uncovered, over medium heat for about 15 minutes, stirring
Add carrots, broccoli, mushrooms and parsley.
Cook, covered, over low heat for about 30 minutes or until mixture is thickened.
In a large pot of boiling water; cook noodles according to package
directions or until tender but firm; drain well.
Spoon one-quarter of the sauce into 13 x 9 inch baking dish.
Place one-third of the lasagna noodles over sauce.
Repeat layers twice, ending with sauce.
Top with cheese slices; sprinkle lightly with parmesan cheese.
Bake in preheated 350 degree oven for about 30 minutes.
Let stand for 10 minutes before serving.
Makes 8 servings.

Freeze in individual servings or whole. To re-heat place in microwave for 3-4 minutes if whole place in oven 350 degrees for 20-30 minutes
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