Lunch: Chicken-Prosciutto Lasagna

Some of summer's finest foods--fresh basil and sweet bell peppers--blend in this ultra-cheesy chicken lasagna.

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Chicken-Prosciutto Lasagna

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

12 uncooked lasagna noodles
2 tablespoons olive oil
1 1/2 lb. boneless skinless chicken breast halves, cut into 1/2-inch pieces
1/2 cup chopped onion (1 medium)
1/4 lb. prosciutto, chopped
1 (16-oz.) jar Parmesan and mozzarella cheese pasta sauce
1/4 cup chopped fresh basil
2 medium red and/or yellow bell peppers, chopped
1 (15-oz.) can Italian-style tomato sauce
1/2 cup chopped fresh parsley
8 oz. (2 cups) shredded fontina cheese
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Instructions

Heat oven to 350 °F. Cook noodles as directed on package. Drain.
Meanwhile, spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 6 to 8 minutes or until chicken is no longer pink in center, stirring occasionally. Stir in prosciutto, pasta sauce and 2 tablespoons of the basil; mix well. Set aside.
Heat remaining tablespoon oil in medium skillet over medium-high heat until hot. Add bell peppers; cook 3 to 4 minutes or until tender, stirring occasionally. Stir in tomato sauce. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in parsley and remaining 2 tablespoons basil.
Spoon about 1/2 cup chicken mixture evenly in bottom of sprayed baking dish. Top with 4 cooked noodles, overlapping as necessary. Top with about half of tomato mixture. Sprinkle with 1 cup of the fontina cheese. Layer half of remaining chicken mixture, 4 noodles, remaining tomato mixture and remaining 1 cup fontina cheese. Top with remaining 4 noodles, remaining chicken mixture and Parmesan cheese. Cover with foil.
Bake covered at 350 °F. for 45 minutes.
Uncover baking dish; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving.