Spinach Chicken Lasagna

This dish costs a little more than some of the others, but it’s easy for company or a special family dinner.

1 can (4 oz.) mushrooms
1 can (15 oz.) diced tomatoes
1 can (6 oz.) tomato paste
3/4 cup water
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 pound cooked chicken, chopped or shredded (see p. 5)
2 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 container (15 oz.) ricotta cheese
1 container (16 oz.) cottage cheese
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
1/2 box lasagna noodles, uncooked

Preheat oven to 350°F. In a bowl, combine mushrooms, tomatoes, tomato paste, water, and seasonings. In a second bowl, mix chicken, eggs, spinach, ricotta cheese, cottage cheese and mozzarella cheese. Mix well.

Spoon about 1/2 cup of sauce into a 9”x13” glass baking dish. Place 4 or 5 lasagna noodles over sauce, then spoon half of the remaining sauce over noodles. Spread half of the cheese mixture over sauce. Repeat with more noodles, remaining sauce and remaining cheese mixture. Sprinkle parmesan cheese over the top. Bake for 45 minutes.

Allow to sit for about 10 minutes before serving for easier cutting.