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Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with cooking spray. For cheese filling, combine ricotta, spinach, egg and 1 teaspoon Italian seasoning in a small bowl . Cover and chill until ready to assemble lasagna.
Meanwhile, heat oil in a large skillet. Add chicken, mushrooms, onion and the remaining 1 teaspoon Italian seasoning; sauté for 4 to 5 minutes or until chicken is no longer pink. Stir in tomatoes, tomato sauce, carrots and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for about 15 minutes or until mixture is slightly thickened, stirring occasionally.
Meanwhile, cook the lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well.
Place one-third of the lasagna noodles in the prepared baking dish. Spread half of the cheese mixture over the noodles. Spread one-third of the sauce over the cheese mixture. Sprinkle with one-fourth of the mozzarella. Repeat layers, ending with noodles. Spoon remaining sauce over the top. Sprinkle with the remaining mozzarella.
Bake, covered, for 35 minutes. Uncover and bake for 5 to 10 minutes more or until cheese is bubbly. Let stand 10 minutes before serving.