Chicken Cacciatore Lasagna
The flavors of chicken cacciatore in a delicious cheesy lasagna.
Servings: 6 servings
Ingredients
- 1/2 pound lasagna noodles
- 2 tablespoons olive oil
- 1 small onion - diced
- 1 bell pepper - diced
- 2 large leaves Swiss chard or about 2 handfuls spinach chopped optional
- Pinch of salt
- 24 ounces cacciatore sauce or marinara sauce
- 1 1/2 cups cooked chicken - chopped
- 15 ounces ricotta
- 1/2 cup grated Parmesan cheese - more or less on preference
- 1/2 teaspoon dried Italian herbs
- 2 cups shredded mozzarella - more or less on preference
Instructions
- Preheat oven to 350 F.
- Boil noodles in salted water.
- Add olive oil to a pan and sauté onions, bell peppers and Swiss chard with a pinch of salt until the greens start to soften then remove from heat and set aside.
- Chop up cooked chicken and set aside.
- To layer; add noodles, some sauce, some onion, pepper and Swiss chard mixture, a few spoonful's of ricotta, some chicken, some of the mozzarella and parmesan cheese, a sprinkle of Italian herbs and a little more sauce.
- Repeat that order of ingredients for another layer then top with noodles, remaining sauce, Parmesan and mozzarella cheeses and Italian herbs.
- Bake for 45 minutes or until sauce is bubbling and cheese is melted. Place a pan under your 8x8 dish to avoid any sauce bubbling out.