Follow these steps for perfect results
green pepper
diced
orange pepper
diced
yellow pepper
diced
eggplant
diced
zucchini
diced
asparagus
diced
mushrooms
diced
shallots
diced
garlic cloves
minced
olive oil
salt
black pepper
freshly ground
dried rosemary
leaves
ricotta cheese
whole milk
mozzarella cheese
shredded
parmesan cheese
egg
salt
ground chicken
skinless breast
olive oil
tomato-based pasta sauce
mozzarella cheese
parmesan cheese
lasagna noodles
oven-ready
Preheat oven to 450 degrees F (232 degrees C).
Dice the green pepper, orange or yellow pepper, eggplant, zucchini, asparagus, mushrooms, and shallots into about 3/4 inch pieces.
Mince the garlic cloves.
Mix the diced vegetables and minced garlic with olive oil, salt, freshly ground pepper, and dried rosemary leaves in a large shallow roasting pan.
Roast in the preheated oven for 25 - 30 minutes, stirring frequently, until the vegetables are just beginning to brown and the mixture is slightly dry.
While the vegetables are roasting, heat olive oil in a skillet over medium heat.
Add ground skinless chicken breast to the skillet and sauté until cooked through.
In a mixing bowl, combine ricotta cheese, whole milk, shredded mozzarella cheese, Parmesan cheese, egg, and salt.
Chill the ricotta cheese mixture (CM1) in the fridge until needed.
In a small bowl, combine mozzarella cheese and Parmesan cheese (CM2) and set aside until needed.
Lightly grease a 9x13 inch baking pan.
Spread 1/3 cup of Bertolli tomato-based pasta sauce over the bottom of the dish.
Lay oven-ready lasagna noodles on the bottom of the dish, covering the sauce.
Dot the noodles with 1/2 of the chilled CM1 (ricotta cheese mixture).
Spread with 1/2 of the roasted vegetable mixture.
Spread with 1/2 of the cooked chicken.
Pour 1 cup of pasta sauce over the chicken.
Top the sauce with a second layer of lasagna noodles.
Dot with the remaining CM1.
Cover with the remaining vegetables.
Cover with the remaining chicken.
Pour 1 cup of pasta sauce over the chicken.
Top the sauce with a final layer of lasagna noodles.
Spread the remaining pasta sauce over the noodles.
Sprinkle with CM2 (mozzarella and parmesan cheese mixture).
Cover the baking pan with lightly greased foil.
Place the covered baking pan in a preheated 375 degree F (190 degrees C) oven.
Bake for 30 minutes, or until bubbling.
Remove the foil and bake uncovered for another 15 minutes, until golden.
Remove the lasagna from the oven and let stand for 15 minutes before cutting into squares and serving.
Expert advice for the best results
Use a variety of colorful vegetables for a visually appealing dish.
Adjust the amount of seasonings to your preference.
Let the lasagna stand for at least 15 minutes before cutting to allow it to set.
Everything you need to know before you start
20 minutes
Can be assembled 1 day ahead and refrigerated.
Garnish with fresh basil leaves.
Serve with a side salad and garlic bread.
Pairs well with tomato-based dishes
Discover the story behind this recipe
A classic Italian comfort food.
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