The Recipe

I have had several requests for the chicken lasagna I made for the Keenans. It will now be known as Little Pat Keenan's Chicken Lasagna. The recipe is as follows:

For an 11 x 13 pan. (be sure to spray pan with non-stick spray to make serving and clean up easier)

6 - 8 boneless, skinless chicken breasts
(can use thighs or a combination of both)

Red and Green peppers, chopped small **
Red onion, chopped small **
3 cloves garlic, chopped fine
2 jars spaghetti or marinara sauce (if you make your own, great, if not, use what you have)
Ricotta Cheese
Shredded Mozzarella Cheese (at least 3 packages prepared or 2 large rounds and shred yourself)
Fresh Basil or dried if you really can't find fresh, chopped
Oil, salt and pepper
2 boxes, no bake lasagna noodles

**the key to chopping these small is to get kids to eat them without really seeing them!


-Cut chicken into pieces into 1/3's, put in food processor and pulse until ground up.

-In frying pan, add oil to cover bottom of pan and add garlic and peppers and onions, cook until tender. **if using dry basil, add a teaspoon of it now**

-Add chicken and cook until done (if a little dry, add a bit more oil, won't hurt it)

-Add marinara sauce to moisten chicken and vegetables, don't drown it, just enough to keep it moist.

-Add fresh chopped basil, to taste.

-Put chicken mixture on cookie sheet to cool.

To Assemble:

-Spray lasagna pan with non stick spray. Spoon marinara sauce on to bottom of pan to cover and then layer with no bake lasagna noodles.

-Spoon chicken mixture to cover noodles, sprinkle with shredded mozzarella cheese and dot tablespoons of ricotta cheese. (I usually go three across and 5 or 6 down depending on size of pan)

-Spoon sauce over cheese for moisture (not a whole layer, just enough to keep it interesting)

-Repeat until you have three layers, it is o.k. to push down a bit on the layers until you get three, won't hurt it.

-Top with layer of no bake noodles and spoon sauce over noodles to completely cover. Just a thin layer, but enough moisture so they are covered and will cook.

-Bake at 350 for 45 minutes. Take out of oven, cover with remaining mozzarella and put back in over for another 10 minutes or until bubbly and golden brown.

-Remove from oven and let sit for 10 - 15 minutes to set.

Please note, my friends, I never use measurements. I am working on doing that for the recipes I post here, be patient...
Of course, you can always email me with any questions or clarifications.