Chicken Lasagna

Chicken Lasagna Recipe (recipe 'method' differs slightly from video, but amounts remain the same)

• 1lb - Lasagna Noodles (do not use no boil noodles for this recipe)
• 1lb - Ground Chicken (do not use just ground breast)
• 1lb - Italian Chicken Sausage (remove the casing if they're links)
• 8oz - Canned Mushroom (do not drain)
• 2 TBS - Extra Virgin Olive Oil
• 4 TBS - Minced Garlic
• 1 med - Bell Pepper (med diced)
• 1 med - Yellow Onion (med diced)
• 1 - Bay Leaf
• 1 tsp - Granulated Garlic
• 1 tsp - Black Pepper
• 1/2 tsp - Salt
• 1 tsp - Oregano
• 1 tsp - Onion Powder
• 1tsp Cornstarch
• 1/2 Cup - Water
• 3 cups - Cottage Cheese (use Ricotta if you prefer)
• 3 cups - Fresh Spinach
• 4 cups - Mozzarella Cheese

Directions

Sauce

• Brown chicken and sausage in olive oil over medium heat in a large skillet 5-7 minutes
• Add bell pepper, onion and garlic. Continue to cook 3-4 minutes until the vegetables wilt
• Add bay leaf, granulated garlic, pepper, mushrooms, salt, oregano, onion powder and water
• Bring above mixture to a boil and let simmer for 5 minutes
• Combine 1 tsp of corn starch and water and pour into sauce
• Stir until thickened and remove from heat and let cool slightly

Cheese mixture

• Combine 1/2 tsp, salt, 1/2 tsp black pepper, cottage cheese, spinach and 2 cups mozzarella until thoroughly incorporated 

Lasagna 

• Spread an even layer of the sauce on the bottom of a 8x8 or 9x13 casserole dish (You will need to carefully break the noodles to fit if using an 8x8 dish)
• Lay UNCOOKED lasagna noodles over the sauce, slightly overlapping
• Spread an even layer of the cheese mixture on top of the noodles
• Continue the layering process 4 times, top layer will be sauce
• Top with mozzarella cheese, wrap with (greased) foil and bake in a 350º for one hour
• Remove foil and continue to cook until cheese is golden brown 15-20 minutes