Categories: Casserole, Chicken, Lasagna, Main Dish

Ingredients

• 2 tablespoons olive oil
• 2 whole chicken breasts, boned and cut into 1-inch cubes
• 3 cups sliced mushrooms
• 2 garlic cloves, minced
• 1 large onion, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 (28 ounce) can crushed tomatoes with basil
• 1 (15 ounce) can tomato sauce
• 3 tablespoons freshly grated romano cheese
• 1/2 cup freshly grated romano cheese
• 2 cups grated carrots
• 1/2 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 8 ounces lasagna noodles, cooked al dente and drained
• 6 -8 slices mozzarella cheese

Directions

1. Preheat oven to 350°; coat a 13 × 9 inch baking dish with cooking spray or olive oil.

2. Heat the olive oil in a big skillet over medium to high heat.

3. Add in chicken, mushrooms, garlic, onion, oregano, basil, and thyme; cook the chicken until it turns white.

4. Stir in the tomatoes, tomato sauce, 3 tablespoons Romano cheese, carrots, salt, and pepper.

5. Cook, uncovered, for 5 minutes.

6. Assemble: layer three lasagna noodles in the baking dish, , top with half of the chicken mixture, ¼ cup Romano cheese, and half of the mozzarella cheese.

7. Layer three more lasagna noodles and top with the remaining chicken mixture, Romano cheese, and mozzarella cheese.

8. Cover and bake for 20 minutes.

9. Remove the cover and continue to bake for 10 minutes or until it is bubbly and the cheese is melted.

10. Remove from the oven and let rest for 10 minutes before cutting to serve.

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