I was surprise at how simple it was to make.
Chicken Lasagne with Three Cheeses
1/2 lb dried lasagne noodles
2 tablespoons olive oil
1 lb ground chicken
1 large yellow onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
3 lb tomatoes, peeled, seeded, chopped
2 tablespoons chopped fresh basil
salt and ground pepper
2 cups part-skim ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup chopped fresh flat-leaf parsley
1/2 lb mozzarella cheese, shredded
Bring a large pot three-fourths full of salted water to a boil. Add the lasagne noodles, stir well, and cook until almost al dente, about 8 minutes. Drain and rinse in cool water, then lay flat on a kitchen towel.
Preheat the oven to 350 F. Oil a 7x11 inch baking dish.
In a frying pan over medium-high heat, warm the oil. Add the chicken and cook, stirring occasionally, until browned, about 6 minutes. Add the onion and bell pepper and saute until softened, about 2 minnutes. Stir in the garlic and saute until the garlic is softened, about 20 seconds. Add the tomatoes and basil, stir well, and bring to a boil. Reduce the heat to low and simmer until thickened, about 20 minutes. Season with salt and pepper. Remove the pan from heat.
In a bowl, combine the ricotta, Parmesan, and egg and mix well. Stir in Parsley.
Line the bottom of the prepared baking dish with about one-fourth of the lasagne noodles, arranging them in a single layer and cutting as needed to fit. Spread with one-third of the ricotta mixture, sprinkle with one-third of the mozzarella, and then spoon on one-fourth of the sauce. Repeat the layering two more times, using up all the ricotta mixture and the mozzarella. Top with the remaining noodles and finally the remaining sauce.
Cover with aluminum foil and bake until heated through and the sauce is bubbling, about 45 minutes. Let the lasagne stand on a wire rack for 10 minutes, then uncover and cut into squares to serve.