1 box of dried lasagna pasta/ 24 oz. of your favorite homemade red sauce/ 3lb. boneless, skinless chicken breast/4 cups of shredded Italian mix cheese/ 1 cup of ricotta cheese/
1 teaspoon of dried basil
Salt, Pepper, Extra Virgin Olive Oil.
Preheat oven to 350 grees. In a large pot add 8 cups of water, salt and oil and bring to a boil. Cook pasta according to instructions on the box.
Season chicken breast with Italian dried herbs, salt and pepperand slow cook in about 2 cups of water. Once is cooked, use two forks to separate the chicken.
In a greased lasagna pan start building your layers in the following order:
Some sauce, a layer of pasta, chicken, ricotta cheese, Italian cheese.
Repeat. Last layer should end pasta, sauce, cheese, dried basil
Cook for 35 minutes or until cheese is completely melted. Let it rest for a few minutes before cutting
Not counting calories? Go wild and top with pepperoni and Parmesan Cheese
Make more than one pan, pack tight and freeze for a later time. Defrost in the fridge and pop in the oven for a lazy dinner night.