10 cooked lasagna noodles
1 pound cooked chicken breast (3 small or 2 large)
2 small cans petite diced tomatoes, undrained
12 oz tomato paste
1 1/2 cups sliced fresh mushrooms
1/4 cup sweet onion
1 tablespoon sweet basil
1/4 teaspoon italian seasoning
1 & 3/4 teaspoon salt divided
1/2 teaspoon garlic powder
3 cups (24 oz) Ricotta cheese
2 1/2 cups Mozzarella Cheese
1/2 cup egg substitute
1/2 grated parmesan cheese
1/2 teaspoon freshly ground pepper
In a skillet on Medium high heat add 1 tablespoon of butter and 1 tablespoon of olive oil to pan and cook mushrooms until golden brown. Then add chopped onion and cook until soft. At this time you can season with 3/4 teaspoon of salt and 1/4 teaspoon of ground pepper. Next add the tomato paste and stir until it melts down. Add your tomatoes, basil, italian seasoning and bring to a boil. Reduce heat; cover and simmer for 25 minutes. Stirring often. If sauce is too thick add a splash of chicken broth.
In a medium size bowl, combine the ricotta cheese, egg substitute, parmesan cheese, 1 teaspoon salt, 1/4 ground pepper, and and little extra mozzarella cheese if you want. Set aside.
In 13x9 dish; line with aluminum foil. Follow the layer in this order: noodles, cheese mixture, chicken mixture, and mozzarella. Repeat. Cover and bake 375 for 30 minutes then uncover and bake for 5 more minutes.
If you have leftovers place in freezer containers or ziplock bags!!!! Then you are ready for a easy Sunday lunch or a work/school lunches.
Have a blessed day