Chicken & Vegetable Lasagna

Ingredients

• Noodles
• 8 ounces (9 noodles) uncooked lasagna noodles
• Meat Sauce
• 1 tablespoon Land O Lakes® Butter
• 1 large (1 cup ) onion, chopped
• 1 (8-ounce) package (2 cups) sliced fresh mushrooms
• 2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved
• 2 cups 1/2-inch pieces cooked chicken
• 1 (14.5-ounce) can diced tomatoes with basil, garlic & oregano
• 1 (6-ounce) can tomato paste
• 1/3 cup water
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• Filling
• 2 cups (8 ounces) crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 large Land O Lakes® Egg slightly beaten
• 12 ounces (3 cups) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese

Instructions

1. 1

   Heat oven to 350°F.

2. 2

   Cook lasagna noodles according to package directions. Drain; set aside.

3. 3

   Melt butter in 12-inch skillet over medium heat until sizzling; add onion, mushrooms and zucchini. Continue cooking, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in all remaining meat sauce ingredients.

4. 4

   Combine all filling ingredients except mozzarella cheese in bowl. Arrange 3 noodles in greased 13x9-inch glass baking dish. Spread with one-third filling; spoon one-third meat sauce over top. Sprinkle with 1 cup mozzarella cheese. Continue laying with remaining noodles, filling, meat sauce and mozzarella cheese.

5. 5

   Cover with aluminum foil; bake 50 minutes. Uncover; continue baking 5-10 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.