1 cups Cooked and Shredded Chicken
16 oz. Mushrooms
1 yellow onion
4 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
2 cups Ricotta Cheese (Cottage Cheese small curds)
2 egg
2 tablespoon basil
1/2 cup parmesan cheese
9 lasagna noodles
11/2 cups Shredded Mozzarella cheese
1 jar Marinara Sauce
Directions:
Saute Mushrooms and onion in oil cook until tender. Combine chicken and garlic to mushrooms and onion. Mix ricotta cheese, basil, egg, parmesan cheese, salt and oregano. Cook noodles. Pour Marinara into 9X13 pan just to cover bottom put three noodles on bottom. Put the cheese mix onto noodles then 1/3 of the chicken mixture and put mozzarella cheese on the chicken mixture. Then repeat the layers. Finish the lasagna with leftover sauce and cheese. Sprinkle the top with basil. Bake at 375 for 30 minutes or until cheese is golden brown.
