Southwestern Chicken and Red Pepper Lasagna (short-cut version)
Recipe: Southwestern Chicken and Red Pepper Lasagna (short-cut version)
This will serve 6 very hungry people or 8 as an entrée with Zola's Caesar Salad. (See "Salads.")
1 box Barilla no-cook lasagna noodles
2 red bell peppers
2 26 oz jars of your favorite spaghetti sauce
(You can even mix sauces. For the Southwestern feel, I use a "zippy" or spicier version.)
2 packages of Louis Rich Southwestern chicken strips (12 oz total)
4 cups shredded mozzarella (large bag)
1 package Italian mixed cheeses (8 oz) or parmesan
2 cups (large tub) of ricotta cheese (low-fat or regular)
1 Tbl dried Italian spice mix
1 Tbl dried parsley
1 tsp salt
Preheat oven to 350 degrees.
Spray olive oil in your 9 X 13 pan. Slice the red peppers into quarter-inch strips. Open the box of noodles. Take 4 out and place them, slightly overlapping, in the bottom of the pan. Spread 2 cups of sauce on top. Open one package of the chicken strips and put on top. Spread half of the pepper strips. Open the ricotta. Dip a spoon in the ricotta to make an indentation. Put the spices in the hole and mix carefully. If you do this right you won't even dirty a bowl. When thoroughly mixed, put 6 heaping tablespoons full of the ricotta on top of the lasagna. Position them around the area so they don't touch each other. Now layer on 1-1/2 cups of mozzarella.
4 more noodles are next. This time lay the noodles in the opposite direction. Press down on the noodles gently to compress the layer below. Layer the sauce, chicken, peppers, ricotta, and mozzarella again.
One more layer of noodles goes on top. Top the final layer of noodles with the last of the sauce. Make sure no noodles stick out or they will get dry. Add the last of the mozzarella and then the whole bag of Italian cheese mix.
Bake uncovered for 45 minutes at 350 degrees. Let stand 10 minutes before you cut it. Great for leftovers too!
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