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Step 1
Dice and start to caramelize the onion in some EVOO. About halfway through, add in the peppers. Half is used for the sauce; the other half for the dish.
Step 2
Put all of the ingredients for the sauce, including half of the onion and peppers, in a food processor and blend well.
Step 3
The deli counters at most store do a nice job with roasting chickens, so I just buy two whole roasted chickens and pull the meat, which saves hours of roasting time.
Step 4
Layer 1: Pour a cup of sauce into the pepper and onions and place in the bottom of a large/tall casserole.
Step 5
Layer 2: Combine ricotta and softened cream cheese with an egg, white pepper, and oregano. Mix the broccoli and cauliflower into the ricotta mixture and layer onto the onions and peppers.
Step 6
Layer 3: 8 oz shredded mozzarella.
Step 7
Layer 4: Mix 2 cups of sauce with the chicken, and layer onto the cheese.
Step 8
Layer 5: Add the remaining sauce; top with 8 oz Italian cheese mixture.
Step 9
Cover and bake for 45 minutes at 350 F. Serve with a dusting of grated parmesan cheese.
Step 10
About 1/18 of this is a pretty reasonable serving, clocking in at only about 260 calories (12 g fat and 17 total carbs)