Greek Chicken and Roasted Vegetable Lasagne
Opa! With oregano, roasted vegetables and feta cheese, you can add a taste of Greek flavours to the weekday menu with this simple and hearty skillet lasagna.
15 Mins Prep/40 Mins Total
cup (250 mL) shredded cooked chicken
pkg Hamburger HelperTM Lasagne
cups (500 mL) broccoli florets
cups (500 mL) small cauliflower florets
tbsp (30 mL) olive oil, divided
cups (925 mL) hot water
cup (75 mL) finely crumbled feta cheese
tbsp (30 mL) finely chopped fresh parsley
lemon wedges, for serving (optional)
Preheat oven to 425˚F (220˚C). Toss together broccoli, cauliflower, half of the oil, garlic and oregano. Arrange in single layer on parchment paper–lined baking sheet; bake for 10 to 12 minutes or until golden and tender-crisp.
Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook chicken for 3 to 5 minutes or until hot.
Stir in hot water, and sauce mix and uncooked pasta (from Hamburger HelperTM pkg); bring to boil, stirring occasionally.
Reduce heat; cover and simmer, stirring occasionally, for about 10 minutes or until pasta is tender.
Remove from heat. Stir in roasted vegetables. Sprinkle with feta cheese and parsley. Serve with lemon wedges.