Ingredients
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1 zucchini
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1 yellow squash
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1 red pepper
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1 yellow pepper
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4 boneless skinless chicken breasts
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olive oil
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15 ounces ricotta cheese
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1 tablespoon parsley
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2 teaspoons garlic powder
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1/2 cup grated pecorino romano cheese
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1 quart spaghetti sauce (use your favorite)
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1/2 lb sliced mozzarella cheese
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12 ounces cooked pasta (penne, rigatoni or ziti)
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1 egg
Instructions
- Wash veggies and cut into large slices. Brush the veggies and chicken with olive oil and grill until chicken is almost done and veggies are crisp-tender.
- Preheat oven to 350.
- In a medium bowl, mix together ricotta, egg, parsley, garlic and romano cheese.
- Cover bottom of 13x9 lazagna pan with about 1 cup of sauce, add pasta, spoon cheese mixture over pasta (kind of mix it in a tiny bit- I sort of poke it down between the pasta a little), top with veggies and chicken. Top with remaining sauce (shake it a litlle so the sauce runs down between everything), cover with foil and bake for 30 minutes.
- Remove foil, spread mozzarella over top and bake for 15 minutes more or until cheese is bubbly and starting to brown.