Rating: 4 stars
20 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

This Mediterranean-inspired lasagna shortcut is hard to resist. It's ready and on the table in just 30 minutes.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

total:
27 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

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  • Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.

  • In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microcook on 100 percent power (high) for 30 seconds stirring once.

  • Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.

Nutrition Facts

443 calories; fat 19g; cholesterol 130mg; saturated fat 7g; carbohydrates 30g; insoluble fiber 4g; protein 39g; vitamin a 534.5IU; vitamin c 26mg; sodium 1053mg; calcium 171.6mg; iron 2.7mg.
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