Lunch: Chicken-Prosciutto Lasagna

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

This recipe includes fertility superfoods such as:

Chicken Breast, Basil

Health and fertility benefits of Chicken-Prosciutto Lasagna

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

Instructions

Heat oven to 350 °F. Cook noodles as directed on package. Drain.
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.
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.
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.
Bake covered at 350 °F. for 45 minutes.
Uncover baking dish; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving.

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