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Note: If making the beef lasagna, the bell pepper, onion, mushrooms, olives, red pepper, garlic, and Italian seasoning are all optional.
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Heat oven to 350 degrees F.
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For the chicken lasagna: In a large skillet, melt oil and butter.
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Add bell, pepper, onion, and mushrooms; saute till tender.
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Stir in olives, crushed red pepper, garlic and Italian seasoning, then add chicken, spaghetti sauce and the water (see note).
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Simmer until ready to assemble.
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In a bowl, mix together the ricotta, 1/2 of mozzarella, Parmesan, eggs, parsley, salt, and pepper.
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For the beef lasagna: In a 3-quart sauce pan, brown hamburger; drain fat.
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(At this point, you may add bell pepper, onion, mushrooms, olives, garlic and Italian seasoning, if you wish.)
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Stir in the spaghetti sauce and water (see note).
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Simmer until ready to assemble.
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In a bowl, stir together ricotta, 1/2 of mozzarella, Parmesan, eggs, parsley, salt, and pepper.
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To assemble: Pour about 1 cup sauce mixture on bottom of a 9x13 pan.
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Start with a layer of pasta, then more sauce, and half of the ricotta mixture.
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Repeat, finish with sauce over noodles.
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Top with remaining mozzarella.
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Cover and bake 45 minutes.
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Remove foil bake an additional 15 minutes.
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Let stand 10 minutes before cutting.
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Note: If you prefer, you may cook the noodles beforehand.
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If you do, omit the 1-1/2 cups of water.
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Also you could use any other type of ground meats such as Italian sausage; I think Ive even used pepperoni.
