• Minutes
    Prep Time
  • Minutes
    Cook Time
  • Servings

Vegetable and Chicken Hashbrown Lasagna


  • 7 Cups Hungry Jack Hashbrowns
  • 1/4 Cup Vegetable Oil
  • 1 Onion, finely chopped
  • 3 Green Onions, chopped
  • 1 Pound Ground Chicken Breast
  • 4 Cups Frozen Mixed Vegetables
  • 1 Large Red Bell Pepper
  • 2 Cups Tomato Sauce
  • 2 Cups Mozzarella Cheese, grated
  • 3 Cloves Garlic, smashed
  • 6 Eggs, beaten
  • 1 Cup Skim Milk
  • Bunch of Dill, chopped
  • Salt and Pepper to Taste


  1. Preheat oven to 350ºF.
  2. Grease a 10″ square baking or casserole dish.
  3. Heat oil in a large skillet over medium heat. Add onion, green onion, garlic, and Hungry Jack Hashbrowns. Cook about 5-7 minutes or until golden brown. Remove mixture and set aside.
  4. Brown the meat in a skillet.
  5. Add all vegetables, cook for 2 minutes then add the tomato sauce. Cook over medium heat, stirring, for about 3-5 minutes.
  6. Add salt and pepper to taste.
  7. Beat the eggs, add milk, then add the chopped dill and a pinch of salt.
  8. Layer, in order, the following: half of the potatoes, half of the vegetable, meat, and sauce blend, 1/3 of the cheese, 1/2 the egg mixture. Gently poke with a fork all over. Repeat.
  9. Bake for approximately 20 minutes then add the remaining mozzarella and bake for 5 more minutes.
  10. Allow to cool in the baking sheet/casserole dish and serve warm.

By creativehomemaking.com