Chicken Lasagna

8oz. pasta - cooked, rinsed and drained

2-4oz. finely diced bacon

1#+ chicken breast meat

1 med. onion - diced

8oz. sliced mushrooms

8 multi-colored mini peppers - sliced

24oz. Newman's Sockarooni Sauce

6oz. ricotta cheese

1 egg

2/3c cottage cheese
3oz. capers
2/3c sliced kalamata (red) olives

fresh snipped oregano, basil, rosemary

cayenne pepper, garlic salt, black pepper

grated Parmesan cheese

Saute' the bacon in a 3 qt. pot.  Cut the chicken into small cubes.  Saute' chicken, and the onion, in with the cooking bacon.  When the chicken has started to brown, add the mushrooms and peppers.  Simmer-saute' for a while to bring out the flavors and brown the meat, adding a little water, chicken stock or white wine if needed.  After the chicken has browned - 20-60 minutes - add the red sauce and continue to simmer.  
<—If the peppers 'melt' leaving only the stringy skins, remove those.

Meanwhile, combine the next 7 ingredients in a small bowl.  Put half the cooked pasta in a 9"x9" glass pan.  Pour half the cheese mixture over this.  Next add half the meat mixture.  Repeat.  Top with some fresh grated Parmesan cheese.

Bake at 350° until it's very bubbly, about 40 minutes.

Let stand at room temperature for about 10 minutes before cutting.  Serve with a mixed green salad. . .Lin