Chicken cacciatore lasagne

Yield: 8 Servings

Measure Ingredient
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]

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