1. Spray a baking dish with nonstick spray, set aside. 2. Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. Add the onion and garlic, cook 2 minutes. 3. Add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. Add the marinara and Parmesan cheese. Remove from heat. 4. Remember to wash hands and surfaces before preparing food. 5. To Assemble: Spread a thin layer of the chicken mixture in the bottom of the baking dish. Top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. Repeat layers. Bake 45 to 50 minutes, or until hot and bubbly. 6. Serving Suggestion: Serve with a lettuce salad and warm garlic toast. 7. To Freeze for Serving Later: Place leftover lasagna in refrigerator until completely cooled. Cut squares of lasagna and place into Gladware® containers. Store in freezer. 8. To Serve From Frozen for Microwave: Lift lid of container to vent. Microwave on high power for 3 to 4 minutes, or until heated through. ---------------------------------------------------------------------------
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