Lunch: Cheesy Chicken and Vegetable Lasagna

This one-dish Italian pasta meal is full of veggies, chicken and cheese.

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Cheesy Chicken and Vegetable Lasagna

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 tablespoon olive oil
2 1/2 cups (about 2 medium) zucchini, thinly sliced
1 1/2 cups (about 3 medium) carrots, thinly sliced
1 (8 oz) package sliced fresh mushrooms
4 cloves garlic, minced
2 (6 oz) bags fresh baby spinach
1/4 cup fresh basil, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon black pepper, ground
1 (15 oz) container whole-milk ricotta cheese
2 cups Parmigiano-Reggiano cheese, grated and divided
2 large eggs
2 (24 oz) jars tomato and basil pasta sauce, divided
1 (9 oz) package oven-ready lasagna noodles
2 (12 oz) packages sliced provolone cheese
4 cups chicken, cooked and chopped
1 (16 oz) package mozzarella cheese, shredded

Instructions

In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside.
In a medium bowl, combine ricotta, 1 cup Parmigiano-Reggiano, and eggs; set aside.
Preheat oven to 350 °Fš. Spray a 4-quart baking dish with nonstick cooking spray. Spread 1/2 cup pasta sauce in baking dish. Top with 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with half of vegetable mixture and 1 cup pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread with one-fourth ricotta mixture.
Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta.
Top with 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1 cup sauce, and remaining provolone cheese. Sprinkle with remaining 1 cup grated Parmigiano-Reggiano cheese. Bake for 45 to 60 minutes or until hot and bubbly.
Let stand for 10 minutes before serving.

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