Ingredients
1 1/2 lbs Extra Lean Ground Chicken
2 tbsp Olive oil
1 cup Green onion, finely chopped
1 clove garlic, minced
2 cups Sliced mushrooms
1 Can tomatoes
1 1/4 cups Chicken broth
2 tbsp Tomato paste
1 tsp Dried basil
1/2 tsp Dried oregano
1/2 tsp Salt
1/2 tsp Pepper
1 Egg
(8 oz) Ricotta cheese
2 cups Grated Mozzarella cheese
1 cup Grated Parmesan cheese, divided
9 Lasagna noodles
Directions
1. Heat oil in a large skillet over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon for 5-6 minutes or until lightly browned. Add onion, garlic, tomatoes, chicken broth, tomato paste and seasonings. Bring to a boil then reduce to simmer and continue to cook for 20 minutes.
2. Preheat the oven to 350°F
3. Mix egg, Ricotta and half the Parmesan cheese together in a medium bowl.
4. Spread a thin layer of the cooked sauce in the bottom of a 9×13” (3.5 L) rectangular baking pan. Arrange three lasagna noodles on top of the sauce then spread half the Ricotta cheese mixture over the noodles. Add one third of the sauce and sprinkle with half of the Mozzarella cheese. Top with three noodles, Ricotta cheese, sauce, and remaining Mozzarella cheese.
5. Cover with the remaining noodles, sauce and the remaining Parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for 10 minutes more or until the top is golden brown and the cheese is bubbly.
