Chicken & Vegetable Lasagna

• 8 ounces (9) uncooked lasagna noodles
• 1 tablespoon Land O Lakes Butter
• 1 large (1 cup) onion, chopped
• 1 (8-ounce) package (2 cups) sliced fresh mushrooms
• 2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved
• 2 cups cubed 1/2-inch cooked chicken
• 1/3 cup water
• 1 (14 1/2-ounce) can diced tomatoes with basil, garlic & oregano
• 1 (6-ounce) can tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• 8 ounces (2 cups) crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 Land O Lakes Egg, slightly beaten
• 12 ounces (3 cups) shredded mozzarella cheese

1. Heat oven to 350F.
2. Cook lasagna noodles according to package directions.
3. Drain.
4. Melt butter in 12-inch skillet over medium heat until sizzling; add onions, mushrooms and zucchini.
5. Continue cooking, stirring occasionally, 6-7 minutes or until vegetables are crisply tender.
6. Stir in all remaining meat sauce ingredients.
7. Combine all filling ingredients except mozzarella cheese in bowl.
8. Arrange 3 noodles in greased 13x9-inch baking pan.
9. Spread with one-third filling; spoon one-third meat sauce over top.
10. Sprinkle with 1 cup mozzarella cheese.
11. Continue laying with remaining noodles, filling, meat sauce and mozzarella cheese.
12. Cover with aluminum foil; bake 50 minutes.
13. Uncover; continue baking 5-10 minutes or until cheese is lightly browned.
14. Let stand 10 minutes before serving.

lasagna noodles, butter, onion, mushrooms, zucchini, chicken, water, tomatoes, tomato paste, italian seasoning, garlic salt, pepper, feta cheese, parsley, egg, mozzarella cheese

Taken from www.landolakes.com/recipe/1176/chicken-vegetable-lasagna (may not work)