This recipe is a combination of 2 of my favourite things; my lemon herb chicken broth and lasagna. When I was young we would beg my mom to make this for us, it's such a crowd pleaser. And when I would try to describe this dish to other people nobody would know what it was, so I am here to share the love, thanks mom!


  • 1 lemon herb chicken broth recipe
  • 500g pre cooked lasagna sheets
  • 2 cups shredded chicken breast
  • 1 cup peas
  • 1/2 cup diced carrots
  • 2 cups mozzarella
  • 1 cup parmigiano reggiano grated


Preheat your oven to 350 degrees.

In a large baking dish layer the pasta sheets enough to cover the entire surface area, then add approximately 1/4 of each the chicken, peas, carrots, mozzarella and parmigiano reggiano. Continue until you reach the top of the baking dish ending with the cheese. Then fill 1/2 the baking dish with the chicken broth, Cover the entire baking sheet with aluminium paper. Place into the oven for 30-40 minutes until the pasta is cooked. Remove the aluminium paper and broil on high for 5 minutes.

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