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Lasagna Cacciatore

1/4 cup olive oil
3/4 pound skinless boneless chicken breasts, fat trimmed
salt and freshly ground black pepper
2 onions, sliced thin
4 cloves garlic, minced
10 ounces fresh white mushrooms, trimmed/thinly sliced
1 large red bell pepper, cut into 1/2-inch dice
28 oz can crushed tomatoes
1/4 cup fresh parsley leaves, minced
1 pkg. dried lasagna noodles (18)
1 pound mozzarella cheese, shredded
1 recipe egg pasta or spinach pasta

Heat 2 tablespoons of the olive oil in a large saucepan. Add chicken,
sprinkle generously with salt and pepper, and cook over medium heat
until browned, about 6 minutes. Turn chicken, sprinkle again with
salt and pepper, and cook until fully cooked, about 5 minutes more.
Remove chicken from pan. When cool, shred chicken and set aside.

Add remaining 2 tablespoons olive oil to pan along with onions.
Saute until onions are wilted and beginning to caramelize, about
10 minutes. Stir in garlic and mushrooms and cook for 5 minutes
more. Add red pepper and saute for 2 minutes. Stir in tomatoes,
parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken
and simmer over low heat for 10 minutes. Cook and drain pasta.
Preheat oven to 400F.

Grease a 13"x 9" lasagna pan. Smear several tablespoons of tomato
sauce (without large chunks of chicken or vegetables) across bottom.
Line bottom with a layer of pasta, making sure noodles touch but
do not overlap. Spread 1 cup sauce over pasta and sprinkle with
2/3 cup cheese. Repeat layering of pasta, sauce , and cheese four
more times. For the sixth layer, sprinkle remaining 1 cup cheese
over noodles.

Bake for 20 minutes. At this point this recipe may be frozen. Cool
before freezing.

Defrost, overnight in the Refrigerator, prior to baking.

Bake lasagna until cheese turns golden brown in spots and sauce is
bubbling, about 20 minutes. Remove pan from oven, let lasagna settle
for 5 minutes and serve immediately.


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