- 12 pieces oven ready lasagne noodles, uncooked
- 1 tablespoon [15 mL] olive or vegetable oil
- 2 large green peppers, sliced into thin rings
- 1 pound [454 g] boneless, skinless chicken breast tenders, cut into thirds
- 1/2 teaspoon [2.5 mL] garlic salt
- 3 cups [750 mL] spaghetti sauce
- 1 1/2 cups [375 mL] sliced mushrooms, drained
- 4 cups [1 L] shredded part-skim Mozzarella cheese
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- Remove 12 pieces of pasta from package; heat oven to 350°F [180°C].
- In large skillet over medium het, heat oil; add 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 13 x 9 x 2 inches [33 x 23 x 5 cm] baking dish, spread 1/2 cup [125 mL] spaghetti sauce.
- Place 3 pieces uncooked pasta croswise in dish [pieces should not overlap or touch side of pan since they will expand when baked].
- Spread about 2/3 cup [160 mL] of sauce over pasta, covering pasta completely.
- Layer one-third each green peppers rings, chicken and mushrooms over sauce.
- Sprinkle with 1 cup [250 mL] Mozzarella cheese.
- Repeat steps 4 and 5 two more times.
- 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; bake 15 minutes or until hot and bubbly.
- Let stand 10 minutes before cutting.
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