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Chicken Lasagna

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2 tbls olive oil
1 green pepper chopped
1 small onion chopped
1 tbls Italian seasonings
1 clove garlic crushed
salt and pepper to taste
1 can tomato sauce
1 can crushed tomato, drained
1 rotisserie chicken
1 box lasagna noodles
1 (15-ounce) container ricotta cheese
2 1/2 cups (10 ounces) shredded mozzarella cheese
1/4 cup hot water

Heat olive oil over medium heat, and then stir in peppers and onions and seasonings. Cook until soft. Add tomato sauce, crushed tomatoes and chickens. Spread one-third of sauce in a lightly greased 11- x 7-inch baking dish; layer with noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.