CHICKEN CACCIATORE LASAGNE

By gaster16

Ingredients

• 12 pieces oven ready lasagne, uncooked
• 1 tablespoon olive oil 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 (2 4 oz. cans) sliced mushroom, drained
• 4 cups shredded mozzarella cheese

Preparation

Step 1

Remove 12 pieces of lasange from package. Heat oven to 350 degrees. In large skillet over medium heat, heat oil, and 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" 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 1/3 each green pepper rings, chicken and mushrooms over sauce. Sprinkle with 1 cup mozzarella cheese.

Repeat layers two more times, 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 and bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.