This maybe doesn't look like the traditional lasagna, but its taste is SO similar! A friend, Bruce, gave us plenty of Pepper Jack cheese; Pam's garden gave us the zucchini; and some left-over pieces of rotisserie chicken were just waiting to be used in.............. something. This recipe used all of that.
INGREDIENTS:
- 1 lb. box of ZITI or PENNE PASTA (uncooked)
- 2 of 23.5 ounce jars of your favorite pasta sauce
- 1 medium onion, chopped medium-fine
- 10 oz. Pepper Jack cheese, grated
- 2-4 chicken breasts, cooked and diced (I used some left-over rotisserie chicken). If need be, I'm sure you could get by with just one cupful of small pieces of chicken.
- 1 and 1/2 OR 2 cups shredded zucchini
DIRECTIONS:
Cook dry pasta in boiling water until "medium soft" (I boiled mine for 11 minutes). Drain. Set aside.
In a 9x13" baking dish that's been sprayed with non-stick oil, layer the ingredients as follows. While layering, I VERY LIGHTLY salted and peppered each individual layer(s) of pasta, and the zucchini:
- Spaghetti Sauce
- Chicken
- Onion
- Pasta
- Spaghetti sauce
- 1/2 amount of grated cheese
- Zucchini
- Pasta
- Spaghetti sauce
- Remaining amount of cheese
My dish was VERY full. In fact, after I added each layer of the cooked Penne pasta, I needed to press it down a bit. When I was done "layering", I took a spatula and gently moved ingredients a little away from around the edges so that the sauce would have more room as it heated. Then, to be "kinder" to my oven, I set this dish on a dark kind of shallow baking sheet for... just in case it bubbled over. But,... it didn't.
I baked this 9x13" batch for about 45 minutes
(at 350-degrees) when I saw little bubbles around
the edges. Before serving, let set for
about 10 minutes before dishing up.
(at 350-degrees) when I saw little bubbles around
the edges. Before serving, let set for
about 10 minutes before dishing up.
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