As the kids head back to school, good nutrition is more important than ever to keep them focused and ready to seize the world. Chefs at The Classic Catering People in Owings Mills, the official caterers of the Baltimore Ravens, have given us one of the players’ favorite recipes to help ensure your kids will get the best nutrition possible to start off the school year. Ravens Chicken & Roasted Vegetable Lasagna is served to the players and coaches at the official Ravens training facility. If you have football fans in the family, they’ll be thrilled to know they are eating the same dinner as Ravens stars Ray Rice, Joe Flacco and Ed Reed.
No-cook noodles make lasagna doable on a weeknight, so be sure to pick-up no-boil noodles at the store. I use them all the time and can have lasagna ready for the oven in half the time it takes when you’re working with noodles you need to cook. The noodles expand as they cook, so there’s no need to overlap, though you do need to be sure that each noodle is covered in sauce so that they will cook properly. This recipe makes one large lasagna, but feel free to use 2-8″ or 9″ square containers instead of a 9″x13″ pan. My family is a big fan of leftover lasagna, so we usually go with the larger pan, but do whatever works best for your family.
Ravens Chicken & Roasted Vegetable Lasagna
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 medium zucchini, thinly sliced diagonally
- 1 medium yellow squash, thinly sliced diagonally
- 1 cup shredded carrots
- 2 tbsp. olive oil
- 1 (16 oz.) carton low-fat cottage cheese
- 1 ½ cups grated Parmesan cheese
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. chopped fresh parsley, plus 1 teaspoon for garnish
- 1 tsp. red pepper flakes (can use less or omit)
- 1 1/2 tsp. salt, divided use
- 3/4 tsp. pepper, divided use
- 2 Tbsp. chopped garlic
- 1 Lb. cooked chicken breast, sliced thinly, grilled or baked (I love rotisserie chicken here)
- 1 (26oz.) jar marinara sauce
- 12 no-boil lasagna noodles
- 2 cups low-fat shredded mozzarella cheese
Preheat oven to 400-degrees. Spray a baking pan with sides with non-stick cooking spray. Place onion, red bell pepper, zucchini, yellow squash, and carrots on the baking pan and brush with olive oil. Sprinkle with 1/2 teaspoon salt & 1/4 teaspoon pepper. Bake for 15 minutes, then remove from oven and set aside. Reduce oven temperature to 350-degrees.
In a bowl, combine cottage cheese, ½ cup of grated parmesan, garlic, basil, parsley, scallion, red pepper flakes, salt, and pepper.
Spread ¼ cup marinara sauce in a 13-in. x 9-in. x 2in. baking dish coated with non-stick spray. Layer the pan with four lasagna noodles, then top with approximately 1 cup of marinara sauce, spreading to coat each noodle. Follow with half of the roasted vegetables, half of sliced chicken, and half of cottage cheese mixture. Sprinkle with 3/4 cup of mozzarella cheese and 1/3 cup grated Parmesan. Repeat layer of noodles, sauce, vegetables, chicken, cottage cheese mixture, 3/4 cup mozzarella, and 1/3 cup grated Parmesan. Top with remaining noodles and sauce.
Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with remaining mozzarella and Parmesan cheeses. Bake for an additional 10 minutes. Let lasagna stand for 10 minutes before serving. Garnish with 1 teaspoon fresh parsley.
Recipe provided by The Classic Catering People, exclusive caterer for the Baltimore Ravens’ training facilities.