I found this really yummy recipe at Tasty Kitchen the other day called Chicken Vegetable Lasagna. I had to change the recipe some to suit those in my family. My recipe is below, but if you want the full, fledged version, you can find it HERE. This recipe is a little time consuming to make, but the results are just delicious!
12 whole Lasagna Noodles
6 cups Chicken Broth
½ cups Flour
¼ teaspoons Dried Thyme
½ teaspoons Dried Basil, Divided
½ teaspoons Dried Oregano, Divided
2 Tablespoons Olive Oil
3 pieces Boneless Skinless Chicken Breast Halves, Cubed
2 Tablespoons Butter
1 whole Medium Onion, Chopped
2 cloves Garlic, Minced
2 cups Shredded Carrots
2 whole Medium Tomatoes, Chopped
3 cups Shredded Mozzarella Cheese
½ cups Grated Parmesan Cheese
2 dashes Salt
2 dashes Pepper
Preheat oven to 350 degrees. Place lasagna noodles in a 9×13 pan. Fill pan with hot water and a drizzle of olive oil and let noodles soak while preparing the other ingredients (omit this step if using oven-ready lasagna noodles).
In a large saucepan, whisk together chicken broth, flour, thyme and 1/4 teaspoon each of basil and oregano. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and allow sauce to simmer and thicken while preparing chicken and vegetables.
Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, remaining 1/4 teaspoon each of basil and oregano, and salt and pepper to taste. Saute until chicken is cooked through, about 5 minutes. Transfer chicken to a plate.
In the same skillet, melt the butter, then add the chopped onion, garlic and carrots. Cook and stir until vegetables are tender. Add the chopped tomatoes and cook until heated through. Return chicken to skillet with vegetables.
Spread a scant cup of the thickened chicken broth in the bottom of a greased 9×13 inch baking dish. Top with a layer of noodles. Spread 1/3 of chicken and vegetable mixture over noodles. Top with 1/3 of the thickened broth (about 2 cups), followed by 1/3 of the mozzarella cheese. Repeat twice, ending with a layer of mozzarella cheese. Top with 1/2 cup Parmesan cheese. Bake, uncovered, for about 45 minutes, until lasagna is bubbly and cheese is golden brown. Let rest 10 minutes before serving.