5-6baby bell peppersdiced finely (I used red & yellow)
6-7fresh basil leaveschopped
Dried oreganoto taste
Sea salt and freshly cracked pepperto taste
Other Ingredients:
1(15 oz) container ricotta cheese
1egg
5-6fresh basil leaveschopped
Dried Oreganoto taste
Fresh nutmeggrated, to taste
½cup + 3 tbsp of Parmesan cheesedivided
4cupsof roasted garlic and basil marinara
9whole wheat lasagna noodlescooked per instructions
Mozzarella cheeseshredded
Instructions
Prepare the roasted garlic. Click the link up above for instructions.
Preheat oven to 375 degrees. Coat a large 9x13-inch baking dish with cooking spray.
Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt, and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.
In a large bowl, add ricotta, egg, 1/2 cup of parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.
Meanwhile, cook the lasagna noodles in a large pot of salted water, per instructions then drain.
Layer a 9 x 13-inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering.
Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, the remaining 3 tablespoons of parmesan cheese, and a sprinkle of basil or oregano.
Bake covered in a preheated oven for 30 minutes.
Uncover and bake for 15 minutes. Let cool for 10 minutes before slicing. Enjoy.