Easy Cheesy Chicken Lasagna

wish I would've gotten a better picture before I devoured it

So, I'm having an "afternoon on a hard day's" snack and wondering how come I  never put these chocolate covered cookie dough bites in my ice cream sundae's before?! Yeah, I feel a whole lot better now.  

Playing catch up on the recipes now. Here's one for Cheesy Chicken Lasagna. It's basically my mom's recipe but with chicken subbed for the beef and a few added seasonings. My sister loves it. (And her family even after they initially turned their noses up at the thought one Thanksgiving. But we're not going to go there right now.)
Hopefully you and your family will enjoy it also. 

This is actually a pretty good recipe to use when you have leftover baked chicken, but maybe not quite enough to feed the whole family.  Even if you don't have left over baked chicken when the craving stikes, you can always use your favorite unseasoned shredded chicken breast.

Chicken Lasagna

1 box lasagna noodles
1/2-1 lb chopped or shredded chicken 
1-2 tbsp olive oil, divided
1 red bell pepper
1 green bell pepper
tbsp chopped or minced garlic
1/4 of a onion, chopped
onion powder, to taste
garlic powder, to taste
fresh ground black pepper, to taste
thyme, to taste
oregano, to taste
rosemary, to taste
basil, to taste
salt, to taste
4 oz tomato sauce
6 oz tomato paste
4 oz ricotta cheese
2 cups shredded mozzarella cheese


Preheat your oven to 325 degrees. 
Boil a large pot of water with just a couple drops of olive oil in it.
Preheat a medium deep skillet or pot on medium heat lightly coated with olive oil.

Boil one pack of lasagna noodles to tender.

Chicken :
I use less than a pound of chicken everytime unless less I'm making a huge pan for a gathering.
Saute this with green and red bell peppers, onion, chopped garlic, black pepper, rosemary.
Once light golden brown, add tomato paste and tomato sauce. Season with onion powder, garlic powder, thyme, oregano, basil, salt to your liking. This should be very thick and not at all soupy. Simmer on low for at least 10 minutes.

Coat pan (8X8 or 9X12, whichever size you need) with olive olive. Line the bottom of pan 1 layer of drained noodles. Top that with a layer of the chicken/tomato mixture. Top that with a layer of ricotta. (Helps to slightly swirl it in the sauce. Keep alternating these layers until the pay is almost full or you run out. Top it with lots of mozz! Bake in the over until it's nice and melty and bubbly. Yum!

I strongly suggest you let it cool before you take a bite. :)

Easy, cheesy, warm and a little bit greasy. 

-Until again-