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Chicken Cacciatore Lasagna

Yield 8-10 servings


  • 9 pieces RONZONI HEALTHY HARVEST Lasagna, uncooked
  • 2 tablespoons olive or vegetable oil, divided
  • 2 large green peppers, sliced into thin rings
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon garlic salt
  • 3 cups (about a 26-ounce jar) spaghetti sauce
  • 1 1/2 cups (two 4-ounce cans) sliced mushrooms, drained
  • 4 cups (16 ounces) shredded mozzarella cheese, divided

How to Make It

  1. Cook pasta according to package directions. Heat oven to 375°. In large skillet over medium heat, heat 1 tablespoon oil; add green pepper. Cook until tender, turning occasionally, about 10 minutes; remove from skillet. Sprinkle chicken with garlic salt. Heat remaining oil in skillet; add chicken. Cook until no longer pink, about 5 minutes, stirring occasionally.

    In 13 x 9 x 2-inch baking dish, spread 1/2 cup spaghetti sauce. Place 3 pieces pasta lengthwise over sauce. Spread about 2/3 cup sauce over pasta. Layer one-third EACH green pepper rings, chicken and mushrooms over sauce. Sprinkle with 1 cup mozzarella cheese. Repeat layer, beginning with pasta. Top with remaining 3 pasta pieces. Spread remaining sauce on top; cover with foil.

    Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.