Recipe from Lynn Kahler of Tucson, Ariz.
Total Time: 20-25 minutes
2 cups cut up and cubed cooked chicken breast
1/2 frozen bag of spinach
1/2 frozen bag of broccoli
1/2 frozen bag of cauliflower
2 large red bell peppers sliced into thin strips
1/2 onion peeled and sliced thin
2 cups of pan sauteed sliced mushrooms
1 tsp. of garlic, pepper and salt
1 1/2 tsp. basil
2 jars of prepared spaghetti sauce (I like Ragu Garden combination)
1 large (13 oz. or so) can of tomato sauce
2 cups diced/sliced Mozzarella cheese
Prepare and mix all ingredients except cheese, and pour into a large greased casserole dish. The ingredients should be completely covered in sauce. If not, add some water.
Cook covered at *390 for 1-1 1/4 hours.
During the last 5 minutes of cooking, remove covered dish and sprinkle the top with cheese.
Return uncovered to oven to melt.
You may serve with cooked noodles on the side and/or hot french bread. Enjoy!
Comments: This is a hearty variation of lasagna without the weight of the noodles.
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