Chicken Vegetable Lasagna

My mother has been cooking this recipe for years and years and passed it on to me when I got big and moved out. It is great for guests as it makes so much so there is no need to worry about whether or not you made enough. I like to make this on the weekends when I know a busy week is ahead. Leftovers will cover 3 weeknight meals which means less work for us! Enjoy!

Chicken Vegetable Lasagna

Ingredients:
2 tbsp margerine
1 medium yellow onion, minced
3 cloves garlic, minced
2 cups eggplant, peeled and diced
2 medium zucchini, halfed and sliced
1 large green pepper, chopped
1 tsp dry oregano
1/2-1 tsp salt
1 tsp pepper
1 lb cooked chicken breasts, diced
1 cup shredded carrot
1 28oz can whole stewed tomatoes, drained and chopped
16 oz low-fat ricotta cheese
1 egg, beaten
8 cooked lasagna noodles
1 1/2 cup freshly grated parmesan cheese
12 oz mozzerella cheese

Directions:
Preheat oven to 350 degrees.

Melt butter in a large skillet at med-high. Add next 8 ingredients and cook for 15 minutes or until the vegetable start to soften and cook through. (While you are doing this cook the chicken and boil the lasagna noodles.) Place the vegetable mixture into a large bowl and add shredded carrot and cut tomatoes into bowl. Dice cooked chicken and mix into bowl. In a seperate, small bowl mix together the ricotta cheese and beaten egg. Once combined, stir into vegetable mixture. In a 13x9 pan build your lasagna...

1. Place 1/3 of the mixture in the bottom of the pan. Cover with 1/3 parmesan cheese and 1/3 of the mozzerella. Cover with 4 lasagna noodles.

2. Repeat step 1.

3. Place the final 1/3 of mixture on top of the noodles and cover (no cheese this time). Bake for 30-45 minutes.

4. Uncover, and sprinkle remaining cheese on top and cook for another 15 minutes or until bubbling.

5. Switch oven to broiling to gently brown the cheese on top for 2-3 minutes.

6. Serve hot!