Chicken Vegetable Lasagna

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 4 tyson® boneless skinless chicken thighs, diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 10 basil leaves, chopped
• 1 teaspoon dried oregano
• 2 small zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 (15 ounce) jar marinara sauce
• 2 tablespoons parmesan cheese
• 1 (12 ounce) package lasagna noodles, cooked and drained
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese

Recipe

• 1 spray a baking dish with nonstick spray, set aside.
• 2 heat oil in a large skillet over medium-high heat. add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. add the onion and garlic, cook 2 minutes.
• 3 add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. add the marinara and parmesan cheese. remove from heat.
• 4 remember to wash hands and surfaces before preparing food.
• 5 to assemble: spread a thin layer of the chicken mixture in the bottom of the baking dish. top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. repeat layers. bake 45 to 50 minutes, or until hot and bubbly.
• 6 serving suggestion: serve with a lettuce salad and warm garlic toast.
• 7 to freeze for serving later: place leftover lasagna in refrigerator until completely cooled. cut squares of lasagna and place into gladware® containers. store in freezer.
• 8 to serve from frozen for microwave: lift lid of container to vent. microwave on high power for 3 to 4 minutes, or until heated through.