Ingredients
Lasagna
2 lbs. boneless chicken breasts, cooked and shredded
1 (15 oz.) container ricotta cheese (part-skim ok)
1 ½ c. fresh shredded mozzarella cheese
1 large egg
1 T. dried sweet basil
1 tsp. dried oregano
1/2 tsp. dried parsley
1/4 tsp. garlic powder
Salt and pepper, to taste
1 (16 oz.) package lasagna noodles, cooked according to package directions
2 c. shredded Italian cheese blend
Creamy Tomato Sauce
1 (15 oz.) can crushed tomatoes
1 (15 oz.) can diced tomatoes with onions, undrained
6 cloves garlic, finely minced
1 tsp. dried sweet basil
1/2 tsp. granulated sugar
Pinch baking soda
3/4 c. heavy cream, half-and-half, or fat-free half-and-half
Salt and pepper, to taste
Directions
Preheat 350 F. Lightly grease a deep 13×9-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.