Countdown to Thanksgiving: 8 Days

I'm thankful for television!  Hahaha!

Really.  I got this recipe from the news one afternoon and it's my favorite recipe to make for guests and my favorite lasagna recipe BY FAR.  It sounds complicated but really it's not AT ALL.  Try it!  It makes your house smell AMAZING!

Roasted Veggie Chicken Lasagna

First, Make the veggies:

For the Veggies:
1 small yellow squash
1 zucchini
1 yellow bell pepper
1 red bell pepper
1 large package button mushrooms
1 red onion
2-4 small tomatoes
Olive Oil
Salt and Pepper

Preheat oven to 450 degrees.  Dice all the veggies into 1/4" cubes.  In a large bowl, toss together with olive oil and salt and pepper to taste.  Roast for 30 minutes, stirring after about 15 minutes.  Remove from oven and let cool.

After the Veggies are in the oven, make the Chicken:

For the Chicken:
2 large chicken breasts, boneless and skinless
1 pot 3/4 full of water
2 teaspoons Salt
4 bay leaves
1/4-1/2 cup lemon juice (from the bottle is fine)

Put everything into a large pot.  Chicken can be frozen!  Bring to a boil over high heat and then simmer for 20 minutes until chicken is cooked through.  Remove chicken and let cool.  Shred with a fork.

While he chicken is simmering, and the veggies are in the oven, boil a large pot for the lasagna noodles.  While those are cooking, prepare the sauce:

For the Sauce:
1/4 c butter
4-6 cloves garlic, minced
1/4 c flour
1 c milk
2 c chicken stock
1 c Parmesan cheese, shredded

In a medium pot, melt the butter.  Add the garlic and cook over low until it starts to brown.  Add the flour with a whisk to form a rough.  Add the milk and sock slowly while whisking so there are no lumps.  As the sauce thickens, switch to a wooden spoon and stir in cheese.

Then, put your shredded chicken into your sauce.

Assemble lasagna by layering noodles, mozzarella cheese, sauce, veggies, and then more noodles until a 9x13" pan is filled and all ingredients are gone.Top with mozzarella cheese.    Place in a preheated 350 degree oven for 25-35 minutes until bubbly and cheese on top is melted.  Let stand about 5 minutes before cutting.  Serve immediately.  


This keeps for about a week in the refrigerator in an air tight container.  It's really yummy cold too.