Chicken and Vegetable Lasagna |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I have tweeked this recipe just a little but its better now. Its nice with crusty bread. Ingredients:
6 whole wheat lasagna noodles |
3/4 lb chicken breast, skinless, boneless, cut into 1/2-inch pieces |
26 ounces tomato and basil pasta sauce, low-fat |
1 (14 ounce) can artichoke hearts, drained and coarsely chopped |
1/2 cup roasted red pepper, drained, chopped bottled |
1 (15 ounce) container ricotta cheese, reduced-fat |
1/4 cup pesto sauce, reduced-fat |
2 cups mozzarella cheese, shredded part-skim, divided |
chopped basil (optional) |
cooking spray |
Directions:
1. Preheat oven to 375 degrees.
2. Cook noodles according to package directions.
3. Coat a large saucepan with cooking spray, place over medium-high heat.
4. Add chicken; cook, stirring frequently, 2 minutes.
5. Add pasta sauce, artichokes and red pepper.
6. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
7. Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish.
8. Layer 3 noodles over sauce.
9. Combine ricotta cheese and pesto; spoon over noodles.
10. Top with 1 cup sauce and 1 cup mozzarella cheese.
11. Repeat layering with remaining noodles, sauce and mozzarella cheese.
12. Cover with foil.
13. Bake 30 minutes.
14. Uncover; continue baking 10 minutes or until hot and bubbly.
15. Let stand 5 minutes before serving; garnish with basil, if desired.
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