Ingredients
12
uncooked lasagna noodles
2
tablespoons olive oil
1 1/2
lb. boneless skinless chicken breast halves, cut into 1/2-inch pieces
1/2
cup chopped onion (1 medium)
1/4
lb. prosciutto, chopped
1
(16-oz.) jar Parmesan and mozzarella cheese pasta sauce
1/4
cup chopped fresh basil
2
medium red and/or yellow bell peppers, chopped
1
(15-oz.) can Italian-style tomato sauce
1/2
cup chopped fresh parsley
8
oz. (2 cups) shredded fontina cheese
1
oz. (1/4 cup) shredded fresh Parmesan cheese
Preparation
Heat oven to 350°F. Cook noodles as directed on package. Drain.
Meanwhile, spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 6 to 8 minutes or until chicken is no longer pink in center, stirring occasionally. Stir in prosciutto, pasta sauce and 2 tablespoons of the basil; mix well. Set aside.
Heat remaining tablespoon oil in medium skillet over medium-high heat until hot. Add bell peppers; cook 3 to 4 minutes or until tender, stirring occasionally. Stir in tomato sauce. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in parsley and remaining 2 tablespoons basil.
Spoon about 1/2 cup chicken mixture evenly in bottom of sprayed baking dish. Top with 4 cooked noodles, overlapping as necessary. Top with about half of tomato mixture. Sprinkle with 1 cup of the fontina cheese. Layer half of remaining chicken mixture, 4 noodles, remaining tomato mixture and remaining 1 cup fontina cheese. Top with remaining 4 noodles, remaining chicken mixture and Parmesan cheese. Cover with foil.
Bake covered at 350°F. for 45 minutes.
Uncover baking dish; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving.
