With all the flavours of a chicken cacciatore, this lasagna is the perfect comfort food for chilly autumn or winter dinners.

April 20, 2024

Chicken Cacciatore Lasagna

Name: Chicken Cacciatore Lasagna
Prep time: 20 min
Total time: 100 min
Yield: 8
Ingredients: 2 cans (398 mL each) Hunts Heirloom® Crushed Tomatoes; 2 tbsp (30 mL) olive oil; 1 lb (500 g) lean ground chicken; 1/2 lb (250 g) sliced mushrooms; 1/2 tsp (2 mL) salt and pepper; 1 onion, diced; 1 red pepper, diced; 3/4 cup (175 mL) pitted whole black olives, chopped; 2 cloves garlic, minced; 4 tsp (20 mL) finely chopped fresh rosemary; 1 cup (250 mL) sodium-reduced chicken broth; 1/4 cup (60 mL) thinly sliced fresh basil; 12 oven-ready lasagna noodles; 2 cups (500 mL) shredded mozzarella cheese; 1 cup (250 mL) grated Parmesan cheese; 3 tbsp (45 mL) chopped fresh parsley

20

Prep Time Minutes
100
Total Time Minutes
16
Number of Ingredients
8
Servings

Tags:

Main Dish,
Meal,
Hunt’s,
Pasta,
Chicken

Ingredients

2 cans (398 mL each) Hunts Heirloom® Crushed Tomatoes
2 tbsp (30 mL) olive oil
1 lb (500 g) lean ground chicken
1/2 lb (250 g) sliced mushrooms
1/2 tsp (2 mL) salt and pepper
1 onion, diced
1 red pepper, diced
3/4 cup (175 mL) pitted whole black olives, chopped
2 cloves garlic, minced
4 tsp (20 mL) finely chopped fresh rosemary
1 cup (250 mL) sodium-reduced chicken broth
1/4 cup (60 mL) thinly sliced fresh basil
12 oven-ready lasagna noodles
2 cups (500 mL) shredded mozzarella cheese
1 cup (250 mL) grated Parmesan cheese
3 tbsp (45 mL) chopped fresh parsley

Directions

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Step one

Heat oil in large skillet set over medium-high heat; cook chicken, mushrooms, salt and pepper for 5 to 8 minutes or until starting to brown. Stir in onion, red pepper, olives, garlic and rosemary. Cook for 3 to 5 minutes or until onion is starting to soften.
Step two

Stir in tomatoes and chicken broth; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until sauce is slightly thickened. Stir in basil.
Step three

Preheat oven to 400F (200C). Ladle 1/2 cup (125 mL) sauce into bottom of greased 13- x 9-inch (3 L) baking dish. Place 3 noodles on top, trimming to fit if needed.
Step four

Layer one-third of the remaining sauce, 1/2 cup (125 mL) mozzarella and 1/4 cup (60 mL) Parmesan over top. Repeat layers twice. Layer remaining noodles over top. Sprinkle remaining mozzarella and Parmesan over top.
Step five

Cover with foil; bake for 30 minutes. Remove foil; bake for 15 to 20 minutes or until golden brown and bubbling. Let stand for 10 minutes before slicing. Sprinkle with parsley.