Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Pieces Oven Ready Lasagne
- uncooked
1 tb Olive or vegetable oil
2 lg Green peppers
- sliced into thin rings
1 lb Chicken breast tenders
-(boneless, skinless)
- cut into thirds
1/2 ts Garlic salt
3 c Spaghetti sauce
1 1/2 c Sliced mushrooms, drained
16 oz Part-skim mozzarella cheese
- shredded

1.Remove 12 pieces of pasta from package. Heat oven to
350 F.

2.In large skillet over medium heat, heat oil; add green pepper. Cook
until tender, turning occasionally, about 15 minutes; remove from
skillet. Sprinkle chicken with garlic salt; cook until no longer pink.

3.Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti
sauce.

4.Place 3 pieces uncooked pasta crosswise in dish. Pieces should not
overlap or touch side of pan since they will expand when baked.

5.Spread about 2/3 cup sauce over pasta, covering pasta completely.
Layer one-third each green pepper rings, chicken and mushrooms over
sauce. Sprinkle with
1 cup mozzarella cheese.

6.Repeat steps 4 and 5 TWO more times. Top with remaining 3 pasta
pieces. Spread remaining sauce on top, covering pasta completely.
Cover with foil.

7.Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake
15 minutes or until hot and bubbly. Let stand 10 minutes before
cutting. 8 to 10 servings.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]

[Meal-Master format courtesy of Karen Mintzias]

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