Who says you have to be Italian?

Hello! Yes, I'm back, finally. Not that anyone reads my blog anyway, but maybe these postings will be a monthly thing. I do cook more often than that, but my posting times seem to be few and far between. Anyhoo, this recipe is one that I read in my January/February 2011 issue of  "Cooking with Paula Deen", and it really intrigued me because it was a lasagna dish that had vegetables in it that I've never tried in a lasagna before! It ended up being really unique, and all the veggies make it a perfect, hearty meal for a cold winter night. Here's how to prepare Paula Deen's Cheesy Chicken and Vegetable Lasagna.

You'll need:
1Tbsp. olive oil

2 1/2c. thinly sliced zucchini

1 1/2c. finely chopped carrots

1 (8oz) pckg. sliced fresh mushrooms

4 cloves garlic, minced
2 (6oz.) bags baby fresh spinach
1/4c. thinly sliced fresh basil
1 1/2tsp. salt
1/2tsp. ground black pepper
1 (15oz) container whole-milk ricotta cheese
2 c. grated Parmigiano-Reggiano cheese, divided
2 large eggs
2 (24oz.) jars tomato and basil pasta sauce, divided
1(9oz.) package oven ready lasagna noodles
2(12oz.) packages sliced provolone cheese
4c. chopped, cooked chicken
1(16oz.) package shredded mozzarella cheese

Preparation:
1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes on until veggies 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.
2. In a medium bowl, combine ricotta, 1 cup Parm-Reg mix, and eggs; set aside.
3. Preheat oven to 350 degrees. Spray a 41/2-quart baking dish (I didn't have one, so I used a 9x13, and I barely had enough room) with non-stick cooking spray. Spread 1/2 c. pasta sauce in baking dish. Top with 4 lasagna noodles. Spread 1/4 ricotta mixture over noodles. Top with half of vegetable mixture and 1c. pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread one-fourth ricotta mixture.
4. Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta.
5. Top with 1c. pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1c. pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1c. sauce, and remaining provolone cheese. Sprinkle with remaining cup of Parm-Reg cheese. Bake for 45-60 minutes or until hot and bubbly.
6. Let stand for 10 minutes before serving.

Here's the finished project:

Yes, I have to admit, it looks like some goo monster from the old Lost in Space series, but I haven't quite mastered how to make a lasagna that doesn't fall apart when I cut it. Anyway, it tasted good, so that's all that matters.

I paired this lasagna with a simple Ceasar salad....

...and I had some extra tomatoes, so I threw together some bruschetta, and it complemented the meal deliciously!!

Happy Cooking!