Source:
99% Fat-Free, Healthy Cooking
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6 ounces (about 1 onion) white onion
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8 ounces (about 1) green bell pepper
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2 tablespoons water
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4 ounces boneless skinless chicken breast
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2 cans (14 1/2 ounces) diced tomatoes
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dash dried thyme
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Dash dried winter savory
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Dash dried oregano
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Dash dried rosemary
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Dash dried marjoram
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Dash sage
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Dash dried basil
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1/4 teaspoon aniseed
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1/8 teaspoon crushed red pepper
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8 ounces lasagna noodles
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salt
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1 cup skim milk ricotta cheese
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Bring a large pot of water to boil over high heat. Peel the onion, cut it in half lengthwise, and slice thin (about 1 cup). Trim the bell pepper, cut it in half crosswise, and slice thin (about 1 cup).
Combine the onion, bell pepper, and 2 tablespoons of water in a large nonstick skillet. Cook over medium-low heat for 5 to 6 minutes, until the vegetables are soft (the onion will have turned translucent).
While the vegetables cook, cut the chicken into chunks and put it into a food processor. Process for about 1 minute, until finely ground. Add the ground chicken to the skillet with the vegetables and cook for 1 to 2 minutes, stirring constantly, until the meat is no longer pink. Add the tomatoes and stir to incorporate. Stir in the thyme, savory, oregano, rosemary, marjoram, sage, basil, aniseed, and crushed pepper. Continue to cook the sauce over medium-low heat uncovered, for about 15 minutes more, until thick.
Meanwhile, break the lasagna noodles into bite-sized pieces and add to the boiling water. Cook over high heat to desired tenderness, about 12 minutes, and drain.
Add the drained pasta to the skillet and toss to coat. Add salt. Dollop the ricotta cheese over the top. Cover and cook over very low heat for 1 minute.
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