Chicken and Fresh Vegetable Lasagna

Chicken and Fresh Vegetable Lasagna



1/2 pound Lasagna

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 cup chopped carrots

2 cups cooked chicken, chopped

1 pound asparagus cut into 1-inch pieces

1 can (29 ounces) tomato puree

1/4 cup white cooking wine

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon thyme leaves

1/2 teaspoon marjoram leaves

1 package (8 ounces) cream cheese, cubed

8 ounces shredded low-fat mozzarella cheese

1/4 cup fresh parsley


  Directions Cook lasagna according to package directions; drain. In a large skillet over medium heat, heat olive oil and saute onion and garlic for 1 minute. Add carrots and chicken and cook for 5 minutes. Add asparagus, tomato puree, cooking wine, salt, pepper, thyme and marjoram; simmer for 5 minutes. Heat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Arrange 3 noodles in the bottom of baking dish; top with one-third of the chicken mixture and one-third of the cubed cream cheese. Repeat layers three times. Top with mozzarella cheese and fresh parsley. Cover with tinfoil and bake at 350 degrees F for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before cutting. Servings 9