Chicken and Vegetable Lasagna

• 10 uncooked lasagna noodles
• 1 tablespoon land o lakes butter
• 1 large onion, chopped
• 1 (8 ounce) packagesliced fresh mushrooms
• 2 medium zucchini, cut into 1/4-inch slices, halved
• 2 cups cubed 1/2-inch cooked chicken
• 13 cup water
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
• 1 (6 ounce) can tomato paste
• 2 teaspoons italian seasoning
• 1 teaspoon garlic salt
• 14 teaspoon pepper
• 8 ounces crumbled feta cheese
• 14 cup chopped fresh parsley
• 1 egg, slightly beaten
• 8 ounces mozzarella cheese, shredded

1. Heat oven to 350F.
2. Cook lasagna noodles according to package directions.
3. Drain.
4. Meanwhile, melt butter in 12-inch skillet over medium heat until sizzling; add onions, mushrooms and zucchini.
5. Continue cooking, stirring occasionally, until vegetables are crisply tender (6 to 7 minutes).
6. Stir in all remaining meat sauce ingredients.
7. Combine all filling ingredients except mozzarella cheese in small bowl.
8. Arrange half of noodles in greased 13x9-inch baking pan.
9. Spread with half of filling; spoon half of meat sauce over top.
10. Sprinkle with 1 cup mozzarella cheese.
11. Layer with remaining noodles, filling and meat sauce.
12. Cover with aluminum foil.
13. Bake for 50 minutes.
14. Uncover; sprinkle with remaining mozzarella cheese.
15. Continue baking for 5 to 10 minutes or until cheese is melted.
16. 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.food.com/recipe/chicken-and-vegetable-lasagna-296918 (may not work)