500 g of boneless 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 teaspoon of dried parsley
1/3 cup of grated Parmesan cheese
1 tablespoon of chopped fresh basil
8 lasagna leaves
240 g of mozzarella cheese, sliced
1/4 cup of pitted green olives, sliced
500 g of boneless 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 teaspoon of dried parsley
1/3 cup of grated Parmesan cheese
1 tablespoon of chopped fresh basil
8 lasagna leaves
240 g of mozzarella cheese, sliced
1/4 cup of pitted green olives, sliced
In a large refrigerator-safe bowl, combine the chicken with 1/2 cup of tomato sauce
Microwave on high for 5 minutes, stirring halfway through
Add the remaining tomato sauce and red wine
Cover and microwave for an additional 8 minutes or until simmering. Reserve
In a small bowl, mix together the ricotta, parsley, Parmesan, and basil. Reserve
Assemble the lasagna: Place 1/3 of the tomato sauce with chicken in a refrigerator-safe oval baking dish with a capacity of 2 liters
Add 3 uncooked lasagna leaves, pressing to ensure the noodles are in contact with the sauce
Break 2 additional leaves in half to complete for the baking dish
Spread half the cheese and arrange half the mozzarella on top
Add half the tomato sauce
Repeat the layers, ending with the cheese
Distribute the olives on top
Cover with plastic wrap and microwave on high for 6 minutes
Reduce heat to medium and cook for an additional 20 minutes
Let rest in the oven without opening for 30 minutes before serving to allow the lasagna to fully cook
Serve in 6 portions.
