- 8
Ingredients
- 2 Tablespoons Vegetable Oil
- 1 Onion -- peeled and sliced
- 1 Pound Diced, Skinless, Boneless Chicken Breast
- 1 Each Red and Green Bell Pepper -- thinly sliced
- 1 Tablespoon Chili Powder
- 1/2 Teaspoon Each Salt, Pepper, Ground Cumin and Dried Oregano Leaves
- 1 Minced Chipotle Pepper in Adobo Sauce -- (optional)
- 2 Cloves Garlic -- minced
- 2 1/2 Cups Pasta Sauce
- 1 1/2 Cups Salsa
- 12 Precooked Lasagna Noodles
- 2 Cups Shredded Mexican Cheese Blend or Cheddar
Preparation
Step 1
Preheat oven to 350F. Heat oil in a non-stick skillet set over medium heat.
Add the onion and cook, stirring often for 5 minutes. Increase the heat to medium high and add the chicken. Cook, stirring often for 2 minutes.
Add the peppers and continue to cook, stirring often, for 3 to 5 minutes or until chicken and vegetables are browned. Stir in chili powder, salt and pepper, oregano, cumin, chipotle pepper (if using) and garlic.
Stir pasta sauce with salsa. Stir 2 cups into meat mixture. Spread approximately half the remaining sauce over the bottom of a 3L lasagna pan. Top with 3 noodles. Spoon over one third of the meat mixture.
Repeat twice and top with last three noodles. Pour remaining sauce evenly over top. Sprinkle with cheese. Cover with foil and bake for 45 to 55 minutes. Remove cover and bake for 2 to 3 minutes or until golden. Let stand for 10 minutes before slicing.