This is a lighter version of a typical lasagna made with beef. This one, made with chicken, lots of fresh mushrooms and grated carrots, is very tasty and still has the Italian flavors of the traditional lasagna. It’s a nice change for the summer.

I used the no-boil lasagna pasta for this recipe, but you can use the regular lasagna sheets if you prefer.

Just cook them al dente and drain before layering in pan.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.