Chicken And Vegetable Lasagna

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 whole wheat lasagna noodles
• 3/4 lb chicken breast, skinless, boneless, cut into 1/2-inch pieces
• 26 ounces tomato and basil pasta sauce, low-fat
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 1/2 cup roasted red pepper, drained, chopped bottled
• 1 (15 ounce) container ricotta cheese, reduced-fat
• 1/4 cup pesto sauce, reduced-fat
• 2 cups mozzarella cheese, shredded part-skim, divided
• chopped basil (optional)
• cooking spray

Recipe

• 1 preheat oven to 375 degrees.
• 2 cook noodles according to package directions.
• 3 coat a large saucepan with cooking spray, place over medium-high heat.
• 4 add chicken; cook, stirring frequently, 2 minutes.
• 5 add pasta sauce, artichokes and red pepper.
• 6 bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
• 7 spread 1 cup sauce over bottom of a 13 x 9-inch baking dish.
• 8 layer 3 noodles over sauce.
• 9 combine ricotta cheese and pesto; spoon over noodles.
• 10 top with 1 cup sauce and 1 cup mozzarella cheese.
• 11 repeat layering with remaining noodles, sauce and mozzarella cheese.
• 12 cover with foil.
• 13 bake 30 minutes.
• 14 uncover; continue baking 10 minutes or until hot and bubbly.
• 15 let stand 5 minutes before serving; garnish with basil, if desired.