Recipe: Chicken Cacciatore Lasagna (using no boil lasagna noodles)

CHICKEN CACCIATORE LASAGNA

1 tablespoon olive or vegetable oil
2 large green peppers, sliced into thin rings
1 lb. boneless, skinless chicken breast tenders, cut into thirds
1/2 teaspoon garlic salt
3 cups (about 28 oz. jar) spaghetti sauce
12 pieces oven ready (no boil) lasagna noodles, uncooked
2 cans (4 oz. each) sliced mushrooms, drained
4 cups (16 oz.) shredded part-skim mozzarella cheese

Heat oven to 350 degrees 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 in skillet 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 layers 2 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 3 cups mozzarella; bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

For best results, use American Beauty, Ronzoni, San Giorgio pasta.

Makes 8 to 10 servings
From: Vicki,La - 09-20-97