Chicken vegetable lasagna

Yield: 8 Servings

Ingredients:

1 Onion medium -- minced
2 tb Butter
3 Cloves garlic -- minced
2 c Eggplant -- peeled & diced
2 Zucchini medium -- Diagonally cut
1 Green pepper -- diced
28 oz Can tomato whole drained & -chopped
1 ts Oregano
1/2 ts Salt
1 ts Pepper
1 c Carrots -- shredded
16 oz Ricotta cheese
1 Egg -- beaten
8 Lasagna noodles uncooked
1 1/2 c Parmesan cheese
3 c Mozzarella cheese

Instructions:

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