1 lb (500 g) ground Saskatchewan chicken
2 onions, chopped
2 cloves garlic, minced
2 tsp (10 mL) each basil,oregano and salt
1 1/2 cups (625 mL) sliced mushrooms
2 cups (500 mL) tomato sauce
5 1/2 oz can (156 mL) tomato paste
1 cup (250 mL) water
1/8tsp (.5 mL) pepper
1 tsp (5 mL) sugar
1 lb (500 g) 1% cottage cheese
2 eggs, beaten
1/2 cup (125 mL) grated parmesan cheese
1/2 lb (250 g) sliced mozzarella cheese
9 oven ready lasagna noodles
In a large non-stick skillet, stir cook ground chicken, onion, garlic, basil, oregano and salt until the chicken is no longer pink. Add mushrooms, tomato sauce, tomato paste, water and pepper and simmer for 30 minutes. (Can be done ahead and refrigerated until needed)
Preheat oven to 350F/180C.
Mix cottage cheese, beaten eggs and parmesan cheese.
Spread 1/4 of the meat sauce in the bottom of a 9 X 13 pan and top with 3 noodles. Top with sauce, 1/2 of the cottage cheese mixture and 1/3 of the mozzarella. Repeat with 3 more noodles, sauce and cheeses. Finish with 3 noodles and the remaining sauce and mozzarella.
Bake for 30 minutes or until noodles are tender and cheese has melted. Let stand 10-15 minutes before serving.