How to make it

  • In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and saute for approximately 5 minutes add salt, pepper, italian seasonings and sauce. Cook for 10 minutes.
  • Cook noodles to instructions on box.
  • Arrange noodles in a 9" x 9" pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
  • Bake at 375 for 60-75 minutes check for veggie doneness.

Reviews & Comments 3

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  • notquitevegan 4 years ago
    I made this tonight and both my husband and I LOVED it. The only alteration we made was, since we didn't have Italian seasoning (gasp! How did that happen in OUR house?!), was to add Tony Chachere's seasoning to the sauce mixture and then on top after we added the chicken. I think it added to the zip of flavor. We will definitely make this again!
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  • ravenseyes 6 years ago
    I have added eggplant in the past and it left a bitter taste so I elimated it - but if you like the bitterness of eggplant since when blanching it (or pressing it) it becomes limp and looses the tridness of this recipe in that the veggies are still somewhat crisp not limp or mussy
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  • jaie 6 years ago
    I bet this is really good! We all can use a break from basic cheese lasagna sometimes :) I'd only add some eggplant.
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