VEGETABLE CHICKEN LASAGNA

Steps:

• In a bowl, add the ricotta cheese, spinach, egg, and 2 teaspoons Italian seasoning; stir to combine.
• Cover and chill until ready to use.
• In a large skillet over medium heat, saute the chicken, mushrooms, onion, garlic and 2 teaspoons Italian seasoning in the oil; saute for 5-7 minutes or until the chicken is golden brown.
• Add in the undrained tomatoes, tomato sauce, carrots, and pepper.
• Bring mixture to a boil; lower heat and simmer uncovered, for 15-20 minutes or until mixture is slightly thick.
• Cook the lasagna noodles according to package directions; drain, rinse with cold water, and drain again.
• Prepare an oblong baking dish with nonstick cooking spray.
• Place 3 noodles side-by-side in dish.
• Spread half of the ricotta cheese mixture over the noodles.
• Spread one-third of the chicken mixture over the cheese layer.
• Sprinkle with 2/3 cup mozzarella cheese and 2 tablespoons parmesan cheese.
• Repeat layers ending with noodles.
• Spoon remaining chicken over the top.
• Sprinkle with remaining mozzarella cheese and parmesan cheese.
• Bake, covered, at 350 degrees for 35 minutes.
• Uncover and bake 5-10 minutes longer or until cheese is melted and bubbly.
• Let stand for 15-20 minutes before serving.