'1/2 cup dry red wine'
'1/3 cup grated Parmesan cheese'
'1/4 cup green olives, sliced'
'1 tablespoon chopped fresh parsley'
'1/2 teaspoon dried oregano'
'500g boneless, skinless chicken breast, pounded'
'480g ricotta cheese'
'240g mozzarella cheese, sliced'
'1 liter tomato sauce, ready-to-use'
'8 lasagna noodles, cooked and drained'
'Accessories'
'Refrigerator with a capacity of 2 liters'
'Salt to taste'
'1/2 cup dry red wine'
'1/3 cup grated Parmesan cheese'
'1/4 cup green olives, sliced'
'1 tablespoon chopped fresh parsley'
'1/2 teaspoon dried oregano'
'500g boneless, skinless chicken breast, pounded'
'480g ricotta cheese'
'240g mozzarella cheese, sliced'
'1 liter tomato sauce, ready-to-use'
'8 lasagna noodles, cooked and drained'
'Accessories'
'Refrigerator with a capacity of 2 liters'
'Salt to taste'
'Preheat the refrigerator to its largest compartment.'
'Mix the chicken breast with half the tomato sauce in a large mixing bowl.'
'Microwave on high for 5 minutes, stirring halfway through.'
'Add the remaining tomato sauce and wine
Season with salt.'
'Cover and microwave on high for an additional 8 minutes or until bubbling.'
'At this point, mix the ricotta cheese with the oregano, Parmesan, and parsley.'
'Place one-third of the chicken mixture in the refrigerator.'
'Cover with three lasagna noodles.'
'Break two noodles in half to finish covering the form.'
'Spread half the ricotta mixture over the noodles.'
'Top with half the mozzarella cheese.'
'Pour half the tomato sauce over the top.'
'Repeat the layers, finishing with a layer of tomato sauce.'
'Sprinkle green olives on top and cover with plastic wrap.'
'Microwave on high for 6 minutes
Then reduce heat to medium and cook an additional 20 minutes.'
'Let it rest in the refrigerator for 30 minutes before serving.'
