Chicken-Prosciutto Lasagna

Some of summer's finest foods--fresh basil and sweet bell peppers--blend in this ultra-cheesy chicken lasagna.

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  • prep time 60 min
  • total time 2 hr 5 min
  • ingredients 12
  • servings 12
 

Ingredients

12
uncooked lasagna noodles
2
tablespoons olive oil
1 1/2
lb. boneless skinless chicken breast halves, cut into 1/2-inch pieces
1/2
cup chopped onion (1 medium)
1/4
lb. prosciutto, chopped
1
(16-oz.) jar Parmesan and mozzarella cheese pasta sauce
1/4
cup chopped fresh basil
2
medium red and/or yellow bell peppers, chopped
1
(15-oz.) can Italian-style tomato sauce
1/2
cup chopped fresh parsley
8
oz. (2 cups) shredded fontina cheese
1
oz. (1/4 cup) shredded fresh Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Cook noodles as directed on package. Drain.
  • 2 Meanwhile, spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 6 to 8 minutes or until chicken is no longer pink in center, stirring occasionally. Stir in prosciutto, pasta sauce and 2 tablespoons of the basil; mix well. Set aside.
  • 3 Heat remaining tablespoon oil in medium skillet over medium-high heat until hot. Add bell peppers; cook 3 to 4 minutes or until tender, stirring occasionally. Stir in tomato sauce. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in parsley and remaining 2 tablespoons basil.
  • 4 Spoon about 1/2 cup chicken mixture evenly in bottom of sprayed baking dish. Top with 4 cooked noodles, overlapping as necessary. Top with about half of tomato mixture. Sprinkle with 1 cup of the fontina cheese. Layer half of remaining chicken mixture, 4 noodles, remaining tomato mixture and remaining 1 cup fontina cheese. Top with remaining 4 noodles, remaining chicken mixture and Parmesan cheese. Cover with foil.
  • 5 Bake covered at 350°F. for 45 minutes.
  • 6 Uncover baking dish; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving.
  • 1 Heat oven to 350°F. Cook noodles as directed on package. Drain.
  • 2 Meanwhile, spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 6 to 8 minutes or until chicken is no longer pink in center, stirring occasionally. Stir in prosciutto, pasta sauce and 2 tablespoons of the basil; mix well. Set aside.
  • 3 Heat remaining tablespoon oil in medium skillet over medium-high heat until hot. Add bell peppers; cook 3 to 4 minutes or until tender, stirring occasionally. Stir in tomato sauce. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in parsley and remaining 2 tablespoons basil.
  • 4 Spoon about 1/2 cup chicken mixture evenly in bottom of sprayed baking dish. Top with 4 cooked noodles, overlapping as necessary. Top with about half of tomato mixture. Sprinkle with 1 cup of the fontina cheese. Layer half of remaining chicken mixture, 4 noodles, remaining tomato mixture and remaining 1 cup fontina cheese. Top with remaining 4 noodles, remaining chicken mixture and Parmesan cheese. Cover with foil.
  • 5 Bake covered at 350°F. for 45 minutes.
  • 6 Uncover baking dish; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Garnish the baked lasagna with fresh basil.

Prosciutto is Italian ham that's seasoned and salt-cured but not smoked. Order prosciutto from the deli or look for packages of sliced prosciutto near the lunch meats.

Use one 16-ounce jar of Alfredo sauce in place of the Parmesan and mozzarella sauce.

Drained, cooked lasagna noodles quickly stick together. As the noodles cook, prep the remaining ingredients in order so you can begin assembling the lasagna immediately after the noodles are drained. Also, tossing drained cooked noodles with a drizzle of olive oil will help keep them from sticking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
275
(
Calories from Fat
115),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
),
Cholesterol
55mg
55%;
Sodium
860mg
860%;
Total Carbohydrate
23g
23%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
38%;
Calcium
18%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1 1/2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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