Ingredients: |
Ingredients: 1/4 cup olive oil, divided
4 lbs skinless chicken breasts
Salt and pepper
2 medium onions, thinly sliced
10 oz button mushrooms, brushed clean, trimmed and thinly sliced
4 cloves garlice minced
1 lge red bell pepper, diced
1 can (28 oz) crushed tomatoes
1/4 cup minced fresh parsley
2 tsp dried oregano
2 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1 lb mozzarella cheese, grated
1 cup freshly grated parmesan
12 cooked lasagna noodles or 9 no-boil lasagna noodles
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Directions: |
Directions:Heat 2 tbsp of the olive oil in lge saucepan over med-high heat. Season the chicken breasts with salt and pepper; add them to the pan and cook until browned, about 6 min. Turn the chicken and cook until tender and cooked through, about 5 min longer. Transfer the chicken to a plate and let cool; reserve the saucepan. When the chicken is cool, shred it and set aside.
Heat remaining 2 tbsp olive oil in the saucepan over med heat. Add the onion and saute until tender and lightly browned, about 15 min, stirring occasionally. Stir in the mushrooms and garlic and cook until the they are tender about 5 min. Add the bell pepper and saute until nearly tender about 2 min. Stir in the tomatoes, parsley, oregano, basil, salt, pepper and dried red pepper flakes. Add the chicken, reduce the heat to low and simmer for 10 min.
Preheat the oven to 350. Oil a 9 X 13 inch baking dish.
Spread 1/2 cup of the tomato sauce on the bottom of the dish. Line the dish with 4 cooked lasagna noodles or 3 no-boil noodles. Spread 1-1/2 cups of tomato sauce over the pasta and sprinkle with 1/3 of the mozzarella and 1/3 of the parmesan. Repeat the layering of noodles, sauce and cheese twice more.
Bake lasagna until the cheese turns golden brown in spots and the sauce is bubbling, about 30 min. Transfer the dish to a wire rack and let the lasagna sit for 5 to 10 min before serving. |
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