Chicken Parmesan Veggie Lasagna


Mix two traditional Italian favorites with locally sourced vegetables to create one tasty dish.

2 m/ma
1 oz eq grain
½ cup veg

Nutrtion Facts Per Serving*

Calories 280
Total Fat 7g
Saturated Fat 2.5g
Sodium 800mg

*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe


821WG Lasagna Rollup 21 pieces
Marinara Sauce, divided 6 cups
Popcorn chicken ¾ lb
Mozzarella cheese, shredded 1 cup
Chopped parsley ½ cup


1. Keep lasagna frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Spread 3 cups of marinara sauce evenly across bottom of hotel pan
4. Shingle lasagna in the pan 3 x 7
5. Cover with remaining 3 cups of marinara sauce
6. Spread popcorn chicken on top of sauced lasagna
7. Top with mozzarella cheese
8. Cover with aluminum foil
9. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
10. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting
11. Cook all food thoroughly to 165oF
12. Carefully remove from oven and discard foil
13. Garnish with fresh chopped parsley

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