Serves 8. Recipe is from “Crème de Colorado Cookbook” by The Junior League of Denver, Inc.
2 whole chicken breasts (4 pieces), boned and cut into 1-inch pieces
3 cups sliced fresh mushrooms
2 cloves garlic, minced
1 large onion, chopped
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
2 tbls. olive oil
1 (28-oz.) can Italian tomatoes with basil
1 (15-oz.) can tomato sauce
3 tbls. freshly grated Romano cheese
2 cups grated carrots
½ tsp. salt
1 tsp. freshly ground black pepper
8 ozs. lasagna noodles, cooked al dente and drained
½ cup freshly grated Romano cheese
6 to 8 slices mozzarella cheese
1. Sauté chicken, mushrooms, garlic, onion, oregano, basil and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 tablespoons Romano cheese, carrots, salt and pepper. Cook, uncovered for 5 minutes.
2. In oiled, 9x13-inch baking dish, place half the lasagna noodles, top with half the sauce, Romano cheese and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes.
3. Uncover and bake for 10 additional minutes or until hot and bubbly and cheese melts.