Ronzoni Chicken Cacciatore Lasagne

Ronzoni Chicken Cacciatore Lasagne

Prep Time: 30 min.
Start to Finish: 1 Hr. 30 min.


12 pieces SAN GIORGIO Oven Ready Lasagne, uncooked
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
1-1/2 cups (two 4-oz. cans) sliced mushrooms, drained
4 cups (16 oz.) shredded part-skim mozzarella cheese

Remove 12 pieces of pasta from package. Heat oven to 375°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 layers twice, beginning with pasta. 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. 8 to 10 servings.

Source: Ronzoni Pasta website, 2001 (accessed on the Wayback Machine)