Preheat oven to 350 degrees. Place lasagna noodles
in a 9x13 pan. Fill pan with hot water and a
drizzle of olive oil and let noodles soak while
preparing the other ingredients (omit this step if
using oven-ready lasagna noodles).
In a large saucepan, whisk together chicken broth,
flour, thyme and 1/4 teaspoon each of basil and
oregano. Bring to a boil over medium-high heat,
stirring constantly. Reduce heat and allow sauce
to simmer and thicken while preparing chicken and
vegetables.
Heat olive oil in a large skillet over medium-high
heat. Add cubed chicken, 1/4 teaspoon each of
basil and oregano, and salt and pepper to taste.
Saute until chicken is cooked through, about 5
minutes. Transfer chicken to a plate. In the same
skillet, melt the butter, then add the chopped
onion, garlic and carrots. Cook and stir until
vegetables are tender. Add the chopped tomatoes
and frozen spinach and cook until heated through.
Return chicken to skillet with vegetables.
Spread a scant cup of the thickened chicken broth
in the bottom of a greased 9x13 inch baking dish.
Top with a layer of noodles. Spread 1/3 of
chicken and vegetable mixture over noodles. Top
with 1/3 of the thickened broth (about 2 cups),
followed by 1/3 of the mozzarella cheese. Repeat
twice, ending with a layer of mozzarella cheese.
Top with 1/2 cup Parmesan cheese. Bake,
uncovered, for about 45 minutes, until lasagna is
bubbly and cheese is golden brown. Let rest 10
minutes before serving.
Originally Submitted
6/19/2010
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