Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1 package lasagna noodles, 12 oz., cooked and drained
1 container ricotta cheese, 15 oz.
1 cup mozzarella cheese, shredded
Spray a 9" x 11" baking dish with nonstick spray and set aside.
Cook noodles, drain and set aside.
While noodles are cooking, heat oil in a large skillet over medium-high heat. Add chicken and cook stirring for 5-6 minutes, or until lightly browned. Add onion and garlic and cook 2 minutes.
Add basil, oregano, zucchini and red bell pepper to chicken and cook, stirring often for 3-4 more minutes, or until the zucchini is tender. Add the marinara sauce and Parmesan cheese. Remove from heat.
Spread a thin layer of the chicken mixture on the bottom of the baking dish. Top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. Repeat layers.