Vegetable loaded Chicken not-lesagne Meanwhile, cook the pasta according to the package instructions. Return the pasta to the pot, add the sauce and the chicken mixture, and toss to coat. Arrange three of the lasagna noodles crosswise over the sauce in baking dish.

Ingredients of Vegetable loaded Chicken not-lesagne

  1. It's 1 of Chicken breast thinly sliced.
  2. You need 1/2 of eggplant thinly sliced.
  3. You need 1 cup of spinach leaves.
  4. Prepare 4 of mushrooms thinly sliced.
  5. It's 1 of carrot thinly sliced.
  6. Prepare 2 of blobs goats cheese.
  7. It's 1/2 of jar tomato pasta sauce.
  8. It's 1/2 cup of cheese greated.

Vegetable loaded Chicken not-lesagne step by step

  1. Spread a thin layer of sauce on the bottom of a small oven safe dish.
  2. Layer eggplant, chicken, mushroom, carrot and spinach.
  3. Spread a layer of sauce.
  4. Layer eggplant, chicken, spinach, carrot and mushroom.
  5. Spread a layer of sauce and crumble goats cheese on top.
  6. Do one last layer using everything you have left and top with sauce, goats cheese then sprinkle the greated cheese on top.
  7. Pop in oven for 45 min on about 180 - 200 degreese.

Directions: Turn the Instant Pot to saute, add the oil to bottom to heat. When the oil is hot saute the onions, garlic, sausage, and chicken. Stir in the frozen mixed vegetables and cook until they've thawed. Stir the chicken mixture into the vegetable mixture and heat until thickened. Put the bottom pie crust into a deep dish pie plate.

Get Latest Recipe : HOME