2poundsboneless chicken breastscooked and shredded
15ouncecontainer ricotta cheese part-skim ok
1 ½cupsfresh shredded mozzarella cheese
1large egg
1tablespoondried sweet basil
1teaspoondried oregano
1/2teaspoondried parsley
1/4teaspoongarlic powder
Salt and pepperto taste
16ouncepackage lasagna noodlescooked according to package directions
2cupsshredded Italian cheese blend
Creamy Tomato Sauce
15ouncecan crushed tomatoes
15ouncecan diced tomatoes with onionsundrained
6clovesgarlicfinely minced
1teaspoondried sweet basil
1/2teaspoongranulated sugar
Pinch baking soda
3/4cupheavy creamhalf-and-half, or fat-free half-and-half
Salt and pepperto taste
Instructions
Preheat 350 F. Lightly grease a deep 13x9-inch baking pan. Set aside.
In a large bowl, stir together shredded chicken, ricotta, mozzarella, egg, basil, oregano, parsley, garlic powder, salt, and pepper. Set aside.
To prepare the sauce, stir together crushed tomatoes, diced tomatoes, garlic, basil, sugar, baking soda, cream, salt, and pepper.
To assemble, put a scant amount of sauce in the bottom of the baking pan.
Layer in the following order: 4 lasagna noodles, one-third of the chicken filling mixture, about 1/2 cup of the tomato sauce, 1/3 cup Italian cheese blend.
Repeat layers.
For the top layer, place 4 remaining noodles over cheese, and then pour remaining sauce over noodles.
Sprinkle 1 cup remaining Italian cheese blend over sauce.
Spray a piece of aluminum foil with nonstick cooking spray, and cover pan tightly with foil (greased side down).
Bake for 45 minutes, or until hot and bubbly.
Uncover, and cook for 5 additional minutes.
Let the lasagna sit for 5-10 minutes before cutting and serving.