Chicken and Vegetable Lasagna With Three Cheeses
- Ready In:
- 1hr 50mins
- Ingredients:
- 25
- Serves:
-
6-8
ingredients
-
Marinara Sauce
- 3 tablespoons extra virgin olive oil
- 1⁄2 yellow onion, finely diced
- 1 garlic clove, minced
- 1⁄2 red bell pepper, finely diced
- 1 (28 ounce) can crushed plum tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon red wine (or more to taste)
- 2 bay leaves
- red pepper flakes, few candy sprinkle
- 6 fresh basil leaves, chopped
- salt
- pepper
- brown sugar
-
Lasagna
- 1 (9 ounce) box lasagna noodles
- 3 cups marinara sauce (above)
- 1 (15 ounce) container ricotta cheese
- 1 -2 garlic clove, minced
- 6 -8 fresh basil leaves, chopped
- 2 chicken breasts
- 1 tablespoon extra virgin olive oil
- 1⁄2 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 1 1⁄2 cups spinach, chopped
- 1 3⁄4 cups fresh parmesan cheese, grated
- 1 cup part-skim mozzarella cheese, grated
directions
-
Marinara:
- heat olive oil in a sauce pan on medium heat, add onion and cook till soft.
- add garlic and cook till soft but not brown.
- add red pepper and saute briefly, stir in tomatoes, tomato sauce, wine, bay leaves and red pepper flakes.
- salt and pepper to taste.
- stir in about 3 basil leaves and allow to cook in the sauce.
- is sauce need to be sweetened add sugar.
- bring sauce to a boil cove reduceto a simmer and heat for 1 hour, stir in remaining basil and remove form heat.
-
Lasagna:
- cook pasta al dente according to package drain and set aside.
- preheat oven to 375.
- mix ricotta, one clove garlic and half of the basil set aside.
- boil chicken breast in lightly salted water till done, remove from water and let it cool a little then shred it with a fork set aside.
- in a heavy skillet over medium heat add olive oil and cook onion till soft.
- add second garlic clove and cook till soft not brown.
- add red pepper spinach and chicken.
- stir in 3-4 basil leaves cook till vegetables are soft and remove from heat.
- in a 9X13 spread a thin layer of marinara and cover with 3 noodles.
- spread a small amount of ricotta on each noodle with a spoon.
- spread about half of chicken mixture over noodles.
- cover with marinara and sprinkle with parmasean.
- repeat layer and cover with remaining pasta, cover with remaining marinara making sure all pasta is covered.
- sprinkle with mozzarella and rest of the parmesean.
- cover with foil tenting the middle to keep off the cheese and bake for 20 minutes.
- remove foil and bake 10 minutes or until cheese is golden and bubbling.
- let sit for 5 minutes and serve.
- platter over a small layer of marinara if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Just the average Bachelor trying to eat good food.