CHICKEN LASAGNA WITH THREE CHEESES
Source of Recipe
ldyolake
List of Ingredients
2 tablespoons olive oil
1 lb. ground chicken or turkey
1 large onion, finely chopped
1 red bell pepper, finely chopped
3 garlic cloves, minced
1/8 to 1 teaspoon cayenne pepper
2 (14.5 oz.) cans diced tomatoes with herbs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (15 oz.) container ricotta cheese
3 cups (12 oz.) shredded mozzarella cheese, divided
1/2 cup (2 oz.) grated Parmesan cheese
1 egg
1 tablespoon dried parsley
1/2 lb. lasagna noodles
Recipe
Heat oven to 350 degrees F. Spray shallow 10 x 8 inch or 11 x 7 inch lasagna pan with nonstick cooking spray. Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 5 minutes or until browned, stirring occasionally. Add onion and bell pepper; cook 2 minutes. Add garlic and cayenne pepper; cook 30 seconds. Stir in tomatoes; bring to boil. Reduce heat to medium-low; simmer 20 minutes or until sauce has thickened. Stir in salt and pepper.
In large bowl, stir together ricotta cheese, 2 cups of the mozzarella cheese, Parmesan cheese, egg, and parsley.
Spread 1 cup of the tomato mixture over the bottom of pan; place 3 uncooked lasagna noodles side by side over sauce. Spread one third of the ricotta mixture over noodles; sprinkle with 1/3 cup of the remaining mozzarella cheese. Spoon one half of the remaining tomato mixture over cheese. Repeat layering, placing lasagna noodles in opposite direction with each layer and ending with mozzarella cheese.
Cover and bake 30 - 35 minutes or until heated through and sauce is bubbling. Cool 10 minutes. Serves 6.
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