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Chicken-Prosciutto Lasagna
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Prep Time:
1 hour
Total Time:
2 hours 5 minutes
Cheesy chicken lasagna with fresh basil and sweet bell peppers, perfect for summer.
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
Instructions:
  • Preheat oven to 350°F. Prepare noodles according to package instructions, then drain.
  • Spray a 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook chicken and onion for 6 to 8 minutes until chicken is no longer pink, stirring occasionally. Add prosciutto, pasta sauce, and 2 tablespoons of basil; mix well and set aside.
  • In a skillet over medium-high heat, sizzle the bell peppers in the oil until tender. Pour in the tomato sauce, simmer until slightly thickened, and then mix in parsley and basil.
  • Spread half of the chicken mixture evenly in the bottom of a greased baking dish. Layer with 4 cooked noodles, overlapping as needed. Add half of the tomato mixture and sprinkle with 1 cup of fontina cheese. Repeat with the remaining chicken mixture, noodles, tomato mixture, and fontina cheese. Finish with the remaining noodles, chicken mixture, and a generous sprinkle of Parmesan cheese. Cover the dish with foil.
  • Cook at 350°F. for 45 minutes with a lid on for optimal flavors to develop.
  • Remove the cover from the baking dish and bake for an extra 15 to 20 minutes, or until bubbling and completely heated through. Allow it to rest for 10 minutes before serving.

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