Chicken Vegetable Lasagna

• 4 Tyson® Boneless Skinless Chicken Thighs, diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 10 basil leaves, chopped
• 1 teaspoon dried oregano
• 2 small zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 (15 ounce) jar marinara sauce
• 2 tablespoons parmesan cheese
• 1 (12 ounce) package lasagna noodles, cooked and drained
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese

1. Spray a baking dish with nonstick spray, set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. Add the onion and garlic, cook 2 minutes.
3. Add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. Add the marinara and Parmesan cheese. Remove from heat.
4. Remember to wash hands and surfaces before preparing food.
5. To Assemble: Spread a thin layer of the chicken mixture in the bottom of the baking dish. Top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. Repeat layers. Bake 45 to 50 minutes, or until hot and bubbly.
6. Serving Suggestion: Serve with a lettuce salad and warm garlic toast.
7. To Freeze for Serving Later: Place leftover lasagna in refrigerator until completely cooled. Cut squares of lasagna and place into Gladware(R) containers. Store in freezer.
8. To Serve From Frozen for Microwave: Lift lid of container to vent. Microwave on high power for 3 to 4 minutes, or until heated through.

tysonreg, olive oil, onion, garlic, basil, oregano, zucchini, red bell pepper, marinara sauce, parmesan cheese, lasagna noodles, ricotta cheese, mozzarella cheese

Taken from www.food.com/recipe/chicken-vegetable-lasagna-479877 (may not work)