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Chicken Bruschetta Lasagna
Servings: 12 servings
Ingredients
  • 1 lb bruschetta ground chicken
  • 9 lasagna noodles, NOT no-boil
  • 1/2 red bell pepper, diced
  • 1/2 orange/yellow bell pepper, diced
  • 2 jars (16 oz) pasta sauce (tomato basil garlic is my favorite)
  • 1 container (16 oz) part-skim ricotta
  • 1 egg, beaten
  • 2 c. mozzarella cheese, shredded
Instructions
  1. Boil the lasagna noodles according to package directions.

  2. While noodles are boiling, saute chicken and peppers in a skillet. 

  3. Mix ricotta, egg, and 1 c. mozzarella in a small bowl.

  4. In 13x9 pan, pour 3/4 c. sauce. Lay 3 noodles across. Spread 1/3 chicken mixture on noodles. Top with 1/2 ricotta mixture. Top with 1 1/2 c. marinara sauce.

  5. Top with 3 more noodles, 1/3 chicken mixture, remaining ricotta and 1 1/2 c. marinara.

  6. Layer last 3 noodles, remaining chicken mixture and remaining marinara. 

  7. Top with 1 c. mozzarella.

  8. Cover pan with foil. Bake at 350 for 50 minutes. Uncover and bake for 5-10 minutes, until cheese becomes golden.