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Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 8 |
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I received this recipe in an email news letter I get. I've made this a few times and we really like it. It's worth the time it takes to prepare! Ingredients:
4 tablespoons butter |
1 lb boneless skinless chicken breast, cut into bite size pieces |
1 small onion, chopped |
2 teaspoons minced garlic |
1 (29 ounce) can crushed tomatoes (i used the seasoned ones) |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 teaspoon dried italian seasoning |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon garlic powder |
1/8 teaspoon pepper |
9 lasagna noodles |
4 cups mozzarella cheese, shredded |
2 cups cheddar cheese, shredded |
1/4 cup parmesan cheese, grated |
Directions:
1. In large saucepan, saute chicken, onion, and garlic in butter until chicken is cooked through.
2. Stir in next 8 ingredients.
3. Bring to a low boil; reduce heat to low and simmer for 1 hour.
4. Boil lasagna noodles al dente according to package directions.
5. Drain and run under cold water until cool enough to handle.
6. Spread about 1/2 cup sauce in a 9x13-inch pan.
7. Top with three lasagna noodles, 1/3 of the sauce, 1/3 of the mozzarella cheese, 1/3 of the cheddar cheese and 1/3 of the Parmesan cheese.
8. Repeat layers two more times, ending with parmesan cheese.
9. Cover pan with aluminum foil.
10. Bake at 350°F for 45 minutes.
11. Let lasagna stand for 15 minutes before cutting.
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