Chicken-Prosciutto Lasagna

Chicken-Prosciutto Lasagna

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

Prep Time

1:00

Hr:Mins

Total Time

2:05

Hrs:Mins

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make it Special
Garnish the baked lasagna with fresh basil.
Ingredient Info
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.
Ingredient Substitution
Use one 16-ounce jar of Alfredo sauce in place of the Parmesan and mozzarella sauce.
Kitchen Tip
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 275
    • (Calories from Fat 115),
  • Total Fat 13g
    • (Saturated Fat 6g,),
  • Cholesterol 55mg;
  • Sodium 860mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 16g;
Percent Daily Value*:
    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.