Healthy Cooking Recipe 4: No Pasta Lasagna

3 pieces skinless, boneless, organic free range chicken**

2 red peppers cut into strips

2 small or 1 large yellow squash sliced lengthwise

1 cup fresh organic baby spinach**

½ cup jar organic spaghetti sauce**

2 teaspoon Italian Spice Mix

¼ teaspoon garlic salt

¼ cup shredded fresh parmesan cheese

olive oil

Pre-heat oven to 350 degrees. Grease a 12” by 12” casserole dish with olive oil. Butterfly chicken, cover both sides with spices and sear both sides in a frying pan. Place chicken in casserole dish and spread spaghetti sauce on top. Lay spinach on top of sauce. Sear both sides of sliced squash in pan and layer on top of spinach. Sear strips of peppers about ½ way and layer on top of squash. Sprinkle parmesan cheese on top. Bake uncovered for 40 minutes or until chicken is done. Serves 4.