12 Pieces Oven Ready Lasagne – uncooked
1 tablespoon Olive or vegetable oil
2 large Green peppers – sliced into thin rings
1 pound Chicken breast tenders (boneless, skinless) – cut into thirds
1/2 teaspoon Garlic salt
3 cups Spaghetti sauce
1 1/2 cup Sliced mushrooms, drained
16 ounces Part-skim mozzarella cheese – shredded
Remove 12 pieces of pasta from package. Heat oven to 350 F.
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.
Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce.
Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap or touch side of pan since they will expand when baked.
Spread about 2/3 cup sauce over pasta, covering pasta completely. Layer one-third each green pepper rings, chicken and mushrooms over sauce. Sprinkle with 1 cup mozzarella cheese.
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.
Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
This recipe for Chicken Cacciatore Lasagne serves/makes 8.