Joe's Swank Friendly Lasagna

 Joe's Swank friendly Lasagna 

 INGREDIENTS:

1.5-2 LBS ground chicken breast

1/2 cup minced onion

2 cloves garlic, crushed

1 (14 ounce) can crushed tomatoes

1 (14 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

½-2/3 cup fresh basil finely chopped

1 1/2 teaspoons dried basil leaves

1 teaspoon ground fennel seeds

1 teaspoon Italian seasoning

2  teaspoon salt

1/2 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces fat free ricotta cheese or fat free cottage cheese (this makes a final product with a slightly more tangy flavor profile)

1 egg

1/2 teaspoon salt

1 ½  pounds Kraft fat free mozzarella cheese or any fat free mozzarella cheese

 

 

DIRECTIONS:

1.In a Dutch oven cook, ground chicken breast, onion, and garlic over medium heat until fully cooked (I use a potato masher to break up the chicken while cooking). Stir in crushed tomatoes, diced tomatoes, tomato paste, tomato sauce, and water. Season with  basil, fennel seeds, Italian seasoning, 2  teaspoons salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

 

2a. (Method one for lasagna noodles).Bring a large pot of lightly salted water to a boil add a few drops of olive oil to prevent noodles from sticking. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

 

2b. (Method two for lasagna noodles). Add dry noodles to a bowl/pan large enough for the noodles to fit. Add a few drops of olive oil to prevent sticking. Add hot water and let noodles soak for 10-15 minutes. Once noodles are softened and flexible, drain and rinse with cold water.

 

3. In a mixing bowl, combine ricotta or cottage cheese with egg, remaining parsley, and 1/2 teaspoon salt.

 

4.Preheat oven to 375 degrees F (190 degrees C).

 

5.To assemble, spread a layer of meat sauce in the bottom of a 9x13 inch baking dish(just enough to cover the bottom). Arrange noodles lengthwise over meat sauce. Spread with one third of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1/3 of the meat sauce over the cheese layer. Add a layer of noodles. Repeat layers, alternating the direction of the lasagna noodles from the prior layer, and top with remaining mozzarella for the last topping. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

7. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 60 minutes before serving.