Serves: 6
Total Calories: 741

1 (15-ounce) container ricotta cheese
8 ounces smoked mozzarella cheese, coarsely shredded
salt and ground black pepper to taste
1 (26-ounce) jar fire-roasted tomato sauce
12 sheets no-boil lasagna noodles (about 12 ounces)
8 ounces cooked chicken (about 2 cups), shredded, rotisserie or homemade
1/4 cup shredded imported Romano cheese
1 tablespoon extra-virgin olive oil

Heat the oven to 375°F. In a medium bowl, mix the ricotta cheese, smoked mozzarella, salt, and pepper.

Spread 1/2 cup of the tomato sauce over the bottom of a 9- by 13-inch baking dish. Top with a layer of 3 noodles spread 1 cup sauce over the noodles, and top with one third of the ricotta mixture and one third of the chicken. Top with another layer of noodles, another 1 cup sauce, half of the remaining ricotta mixture, and half of the remaining chicken. Make another layer of noodles, another cup of sauce, and the remaining ricotta mixture and chicken. Cover with the remaining noodles. Add 1/2 cup water to the remaining pasta sauce in the jar, seal with the lid, and shake to combine. Pour over the top of the lasagna and cover tightly with foil. Bake for 45 minutes.

Uncover, top with the Romano cheese, and bake for another 15 minutes. Top with the olive oil and let rest for at least 15 minutes before serving. Cut into 6 portions. Lasagna slices better after it has been refrigerated or frozen and reheated.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 741
Calories from Fat: 100

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