DEEP DISH CHICKEN LASAGNA

DEEP DISH CHICKEN LASAGNA image

Yield 8

Number Of Ingredients 16

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Sauce:
2 lbs lean ground chicken
2 crushed garlic cloves
2 medium white cooking onions finely chopped
2 cups thinly sliced fresh brown mushrooms (not canned)
1 lg can diced tomatoes(plain)
1 lg can crushed tomatoes(plain)
1 tblsp dried basil
2 tspns dried oregano
1 tsp sugar
2 tsps salt or salt to taste
2 tsp hot chili flakes (opt)
1 block 500 gr.skim mozzerella cheese grated
1 cup grated asiago cheese
1 cup grated parmesan cheese
10 fresh lasagna sheets

Steps:

1. brown ground chicken till golden brown 2. when chicken is golden add in chopped onions and garlic, add in mushrooms cook 5 min 4. add tomatoes, and spices salt/sugar.cook over med heat 2 hrs stir often In large pan you are layering the sauce, noodles and cheese. 1st spoon out thin layer of sauce to cover bottom of pan. then layer of noodles, then sauce, then cheeses repeat till you are at the top. the top is a mixutre of cheeses. cover casserol and bake at 350 for 1 hour then uncover and cook till golden brown and top is bubbling...don't over brown the top, max 10 min. let stand ten minutes before serving....you can foil tent to keep keep hot. this makes serving easier. Notes if you use boxed dry noodles then cook them el dente, and cool before preparing.