Chicken Lasagna

I am not one to eat lasagna....I just don't like the taste of the ground beef (I guess I just prefer to eat ground beef if it's seasoned with mexican spices - chili powder, cumin, red pepper...etc). My mom has a good recipe for a chicken florentine lasagna that I make sometimes, but I wanted something with Marinara....so here you go!

Ingredients:

Chicken Mixture:

• 1 lb chicken - cooked and shredded
• 1/2 red pepper - diced
• 1/2 yellow pepper - diced
• 1/2 onion - diced
• 1 tsp. oregano
• 5-6 fresh basil leaves - chopped
• 3 tsp. minced garlic ( or 3 cloves)

Ricotta Cheese Mixture:

• 32 oz Ricotta Cheese
• 5-6 fresh basil leaves - chopped
• 1/2 cup parmesan-romano cheese
• 1 egg
• 1 tsp. oregano
• 1 tsp. nutmeg
• salt and pepper to taste

Other Ingredients:

• 9 whole wheat lasagna noodles - cooked according to package
• 1 bag shredded mozzarella
• 1 Jar Tomato & Basil Sauce
• pinch of oregano and basil to top lasagna prior to cooking

Steps:

• Preheat oven to 375
• Cook chicken and pasta 

• Once chicken is cooked - shred, and mix in a bowl with peppers, onion, oregano, garlic, and basil

• In another medium bowl, mix ricotta cheese, basil, oregano, nutmeg, egg, parm cheese, salt and pepper - until well combined

• In a 9x13 glass dish - put just enough tomato & basil sauce in the bottom to cover the dish

• Lay 3 lasagna noodles down

• Top with layer of ricotta cheese mixture

• Top next with chicken mixture

• Pour some mozzarella cheese next

• Top with some spoonfuls of sauce

• Layer with 3 more lasagna noodles and repeat the layers.
• After you lay the final 3 lasagna noodles - top with sauce and the rest of your mozzarella cheese, some parm cheese, a pinch of oregano, and basil. 

• Cover and cook for about 40 minutes
• Let sit for 10-15 minutes after removing from oven before cutting.

• ENJOY!