Serves 4
Ingredients
- Uncooked boneless skinless chicken breast, Ground in a food processor or meat grinder 16 oz
- No salt is added to canned crushed tomatoes, You can replace them with diced tomatoes and use immersion blender to crush 2 cans (s) (28 oz)
- Mushrooms, Chopped finely8 oz
- Onion, Chopped 1 medium
- Garlic, Chopped finely 6 clove(s)
- Italian seasoning 2 Tbsp
- Fennel, I also substitute fennel pollen, then use half the amount 1 Tbsp
- Garlic powder, To taste 1 tsp
- Onion powder, to taste 1 tsp
- shredded fat free mozzarella cheese 16 oz
- plain fat free greek yogurt 1 cup
- trader joe’s italian lasagna noodles 4 pieces
- grated parmesan cheese 1/4 cup
Instructions
Sweat onions and garlic together for about 5 minutes (I use nonstick cooking spray for 0 points)
Add Mushrooms and cook until all liquid is absorbed. (be sure to season along the way with salt, pepper, and a little Italian seasoning)
Add ground chicken and cook until done.
Add tomatoes and season generously with all seasonings to taste. Cook until the sauce thickens and reduces, about 30 minutes (longer is always better)
Mix cheese and yogurt together and season generously with all seasonings except fennel.
Place a small scoop of sauce in the bottom of an 8×8 baking dish. Layer with 2 sheets of lasagna. add a generous scoop of sauce, then half the cheese mixture. Add a little sauce on top of the cheese mixture, then repeat the process. you will make two noodle layers and two sauce and cheese layers.
7 The lasagna will be almost overflowing and have a lot of liquid at this point, but that is okay. Let it sit for 30 minutes so that the noodles absorb the liquid.
8 Top with parmesan cheese and bake at 375 for 45 minutes.
