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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love this recipe - this is one that came from my Mom, and my family enjoys it also - Ingredients:
4 tablespoons olive oil, divided |
1 small onion, chopped |
1 garlic clove, minced |
1 (16 ounce) can tomatoes with juice, chopped |
1 1/4 cups water |
1 (6 ounce) can tomato paste |
1 1/4 teaspoons salt |
1 teaspoon oregano |
12 lasagna noodles |
2 boneless skinless chicken breasts, split |
1 (16 ounce) container ricotta cheese |
1 (8 ounce) package mozzarella cheese, cubed |
1/2 cup parmesan cheese |
parsley (to garnish) |
Directions:
1. In a large saucepan< heat 2 tablespoon oil over medium-high heat. Add onions and garlic.
2. Cook, stirring 5-7 minutes or until tender.
3. Add tomatoes with juice, water, tomato paste, 1 teaspoons salt and oregano. Bring to a boil over high heat. Reduce heat to low. cover and simmer, stirring occasionally, 1 hour.
4. Cook lasagna noodles according to package directions. Drain.
5. Meanwhile, cut chicken breasts crosswise into very thin slices. In large skillet, heat remaining 2 tablespoons oil over high heat. Add chicken and cook, stirring until chicken loses it's pink color. Remove from heat. Sprinkle with remaining 1/4 teaspoon salt.
6. Preheat oven to 350°F
7. To assemble, spoon 1/2 cup of the sauce into a 13x9-inch baking dish. Top with 4 lasagna noodles, 1/3 of the ricotta, 1/3 of the chicken, 1/3 of the mozzarella, and 1/3 of the Parmesan. Repeat layers and top with 1/2 cup of the sauce.
8. Bake 30 minutes or until heated through. Let stand 10 minutes before serving.
9. Heat remaining remaining tomato sauce and serve with lasagna.
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