This Mediterranean-inspired lasagna shortcut is hard to resist. It’s ready and on the table in just 30 minutes.

• 8 No-boil (oven ready) lasagna noodles
• 1 Meyer lemon or lemon
• 4 small skinless, boneless chicken breast halves, halved crosswise
• 1 cup garlic-stuffed or pitted green olives
• 1 cup ricotta cheese
• Fresh Rosemary (optional)

1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.
2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and ½ of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.
3. In microwave-safe bowl combine ricotta, the lemon juice and ½ teaspoon each salt and pepper. Microcook on 100 percent power (high) for 30 seconds stirring once.
4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges.

Makes 4 servings.