Name: Vegetarian White Chicken Lasagna
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 8 oz Lasagna, Cooked (Oven ready noodles also work); 2 (13 oz) cans Loma Linda Fri-Chik, Diced; 1 1/2 cups Fri-Chik Juice from Cans; 1/2 cup Onion, Diced; 3 tbsp Oil; 2 (10.5 oz) cans Mushroom Soup; 1/2 cup Milk; 1 1/2 cups Cottage Cheese; 2 cups Mozzarella, Shredded; 1/2 cup Parmesan

Vegetarian White Chicken Lasagna

Vegetarian White Chicken Lasagna, a creamy vegetarian lasagna with delicious layers of noodles, cheese, and white sauce!

Prep25 minutes

Cook45 minutes

Total1 hour 10 minutes

Yield12 servings

Published 29 Dec 2023

A creamy vegetarian lasagna with delicious layers of noodles, cheese, and white sauce!

Creamy Vegetarian White Chicken Lasagna

This Vegetarian White Chicken Lasagna is one of my very favorite recipes! We usually make it for holiday meals, but you can make it any time of the year! We have never tried substituting the Fri-Chik, so if you happen to find a good substitute for it please let me know!

This lasagna is a nice dish to make for families with new babies, potlucks, a friend in need, or when you are hosting dinner! To complete the meal you can serve Honey Garlic Butter Roasted Carrots , Buttery Garlic Green Beans , Easy Garlic Knots , Honey Butter Skillet Corn , or Vegan Broccoli Salad with it! And for dessert, these No Bake Cherry Cheesecake Bars are always a crowd favorite!

What You’ll Need

8 oz Lasagna, Cooked (Oven ready noodles also work)

2 (13 oz) cans Loma Linda Fri-Chik, Diced

1 1/2 cups Fri-Chik Juice from Cans

1/2 cup Onion, Diced

3 tbsp Oil

2 (10.5 oz) cans Mushroom Soup

1/2 cup Milk

1 1/2 cups Cottage Cheese

2 cups Mozarella, Shredded

1/2 cup Parmesan

How to Make Vegetarian White Chicken Lasagna

Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.

Cook 8 oz lasagna noodles according to the directions on the box. (Oven ready lasagna noodles also work.)

Dice 2 (13 oz) cans Loma Linda Fri-Chik, reserve 1 1/2 cups juice from the Fri-Chik cans and set aside.

Sauté 1/2 cup diced onion and diced Fri-Chik with 3 tbsp oil until onions are translucent.

In a large bowl combine 2 (10.5 oz) cans mushroom soup, 1/2 cup milk, 1 1/2 cups cottage cheese, and reserved Fri-Chik juice.

Layer the lasagna by covering the bottom of the pan with noodles, then soup mixture, next Fri-Chik mixture, and finish layer with 1/3 of the shredded mozzarella and parmesan. Repeat until the lasagna is formed.