Vegetable Chicken Lasagna

Ingredients

• 8 ounce(s) lasagna noodles
• 1 10 oz. pkg frozen chopped spinach, thawed, drained
• 15 ounce(s) fat-free ricotta cheese
• 1 egg, beaten
• 4 boneless skinless chicken breasts, cubed
• 3 cup(s) sliced mushrooms
• 1 medium onion, chopped
• 2 clove(s) garlic, minced
• 1 tablespoon(s) Italian seasoning
• 1 tablespoon(s) olive oil
• 1 28-oz can Italian-style chopped tomatoes
• 1 15-oz can tomato sauce
• 2 cup(s) shredded carrots
• 1/2 teaspoon(s) pepper
• 6 ounce(s) part-skim mozzarella cheese, shredded
• 1/4 cup(s) parmesan cheese

Preparation

1. Cook the moodles using package directions; drain. Squeeze the excess moisture from the spinach. Combine the spinach, ricotta cheese and egg in a bowl and mix well. Chill, covered, in the refrigerator until needed.


2. Saute the chicken, mushrooms, onion, garlic, and Italian seasoning in the olive oil in a skillet until the chicken turns white. Stir in the undrained tomatoes, tomato sauce, carrots and pepper. Simmer for 5 minutes or until the chicken is cooked through, stirring occasionally.


3. Layer the noodles, spinach mixture, chicken mixture, mozzarella cheese and parmesan cheese 1/2 at a time in a 9x13" baking dish sprayed with cooking spray. Bake, covered, at 350 degrees for 25-30 min. or until bubbly; remove cover. Bake for 10 min. longer or until the cheese melts.