500 g of chicken breast, pounded
1 liter of tomato sauce ready for pasta
1/2 cup of dry red wine
480 g of ricotta or cottage cheese
1/2 tablespoon of dried oregano
1/3 cup of grated Parmesan cheese
1 tablespoon of chopped fresh parsley
8 lasagna leaves
240 g of mozzarella cheese, sliced
1/4 cup of green olives, pitted
500 g of chicken breast, pounded
1 liter of tomato sauce ready for pasta
1/2 cup of dry red wine
480 g of ricotta or cottage cheese
1/2 tablespoon of dried oregano
1/3 cup of grated Parmesan cheese
1 tablespoon of chopped fresh parsley
8 lasagna leaves
240 g of mozzarella cheese, sliced
1/4 cup of green olives, pitted
In a large refrigerator-safe bowl, mix the chicken with 1/2 cup of tomato sauce
Place in the microwave oven at high power for 5 minutes, stirring halfway through
Add the remaining tomato sauce and wine
Cover the bowl and place in the microwave oven at high power for 8 minutes or until boiling. Reserve
In a small bowl, mix together the ricotta cheese, dried oregano, Parmesan cheese, and parsley. Reserve
Assemble the lasagna: Place 1/3 of the tomato sauce with chicken in an oval refrigerator-safe baking dish that holds 2 liters
Add 3 raw lasagna leaves and press to ensure the pasta is in contact with the sauce
Break 2 leaves in half to finish lining the dish
Spread half the cheese and arrange half the mozzarella on top
Add half the tomato sauce
Repeat the layers, ending with tomato sauce
Distribute the remaining olives on top, cover the dish with plastic wrap, and microwave at high power for 6 minutes
Reduce heat to medium and cook for an additional 20 minutes
Let rest in the oven without opening, for an additional 30 minutes before serving, allowing the lasagna to fully cook.
