Amanda & Friends' Cookbook Category Cook Back Next

Chicken Pizza Lasagna

Cook: Becky Hayes

1 large skinless, boneless chicken breast, cut it into thin strips
1 1/2 cups red meat sauce*
1 1/2 cups shredded mozzarella cheese
1 1/2 cups seasoned ricotta cheese**
1/2 cup chopped bell pepper, sauteed
1 cup sauteed sliced mushrooms
1/2 cup grated Parmesan cheese

*Red meat sauce

1 lb. extra-lean ground beef, browned and drained
1 can, 15 oz., tomato sauce
1 tsp. dried Oregano
1 tsp. dried Basil
1 tsp. dried minced garlic
1 tsp. dried Marjoram
1/2 tsp. ground Thyme

Combine all ingredients and bring to a boil. Reduce heat to low and simmer for 15 minutes.

**Seasoned ricotta cheese

3/4 cup ricotta cheese
1 egg
1 Tbsp. prepared Pesto (store-bought or homemade)
1/3 cup grated Parmesan cheese
1/2 tsp black pepper

Butter an 8 x 8 pyrex baking dish. Place chicken strips in the bottom in a single layer then top the chicken with the following, layering in order: red meat sauce (see ingredients), seasoned ricotta cheese (see ingredients), shredded mozzarella, sauteed mushrooms and bell pepper, and a healthy dusting of parmesan cheese.

Bake at 350-400 for 30 minutes, until cheese is bubbly and browning. W-A-Y YUMMY!! Serve with side-salad of your choice and either a nice red or white wine. Since the dish has both beef and chicken, you can take your pick. This dish serves four, but if you're serving two the leftovers are excellent! It's easy to double the recipe for a bigger crowd. Just use a larger baking dish, like 9 x 13 inches.

This is a very low-carb dish and if the ground beef is drained thoroughly, it shouldn't be drowning in fat. Butter works better than non-stick spray for greasing the baking dish, but it shouldn't be done thickly - just enough to keep the cheese from sticking.