Yield: 8 Servings
|12||Pieces Oven Ready Lasagne uncooked|
|1 tablespoon||Olive or vegetable oil|
|2 larges||Green peppers sliced into thin rings|
|1 pounds||Chicken breast tenders (boneless, skinless) cut into thirds|
|½ teaspoon||Garlic salt|
|3 cups||Spaghetti sauce|
|1½ cup||Sliced mushrooms, drained|
|16 ounces||Part-skim mozzarella cheese shredded|
|1||cup mozzarella cheese.|
1.Remove 12 pieces of pasta from package. Heat oven to 350 F.
2.In large skillet over medium heat, heat oil; add green pepper. Cook until tender, turning occasionally, about 15 minutes; remove from skillet. Sprinkle chicken with garlic salt; cook until no longer pink.
3.Meanwhile, in 13x9x2-inch baking dish, spread ½ cup spaghetti sauce.
4.Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap or touch side of pan since they will expand when baked.
5.Spread about ⅔ cup sauce over pasta, covering pasta completely.
Layer one-third each green pepper rings, chicken and mushrooms over sauce. Sprinkle with
6.Repeat steps 4 and 5 TWO more times. Top with remaining 3 pasta pieces. Spread remaining sauce on top, covering pasta completely.
Cover with foil.
7.Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting. 8 to 10 servings.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]