Simple Chicken Vegetable Lasagne for Strong Muscles
Lasagne is super yummy. In this healthy version, I have incorporated eggplants, mushrooms, and zucchini. Feel free to change the vegetables as you wish.
1 package lasagne noodles 2 cans chopped tomato
1 onion, chopped 6 button mushrooms, thinly sliced
4 cloves garlic, minced 2 tbsp tomato paste
3 zucchinis, thinly sliced and roasted
1 packet shredded mozzarella cheese
2 large eggplants, sliced into circles and roasted in the oven
1 whole chicken, cooked and meat pulled from bones.
To roast zucchinis and eggplants, place on a tray, drizzle with a little olive oil, salt black pepper and place in preheated oven till cooked and tender.
Make tomato sauce, by sweating onion and garlic in a little olive oil. Add chopped tomatoes, tomato paste and oregano, mix well and bring to a boil. Remove from heat.
In a deep baking dish, place some tomato sauce and spread along the bottom. Top with lasagne noodles, then a layer of chicken then shredded cheese, eggplants, zucchinis and mushrooms, then another layer of cheese. Top with lasagne noodle and tomato sauce then another layer of chicken, vegetables, cheese, noodles, tomato sauce and so on till you have filled the dish. Make sure the last layer is cheese.
Cover with foil, allowing space between cheese and foil and bake in preheated oven for 20 minutes. Remove foil and bake for 10 minutes extra or until slightly browned. Serve with Salad.
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