Ingredients:

• 9- No Boil Lasagna Noodles (uncooked)

Meat Sauce

• 1 pound (6-8) chicken tenders
• 1 medium size yellow onion diced
• 2 cloves garlic minced
• 1- 32 Oz. Jar of Pasta Sauce
•  1 teaspoon Italian Seasoning

Cheese Mixture

•  1-1/2 cups Ricotta Cheese
• 2 cups (thick cut) shredded Mozzarella Cheese – Divided
• 1/2 cup grated Parmesan Cheese – Divided
• 2 tablespoons dried parsley
• 1 egg – beaten

Directions:

1. Preheat oven to 350°
2. Begin by boiling the chicken tenders in a saucepan over medium-high heat.
3. Once Chicken is fully cooked, remove to a 3.5 qt. Sauté pan and allow to cool enough to shred using your fingers.
4. Add the onions, garlic, pasta sauce, and Italian seasoning to the pan with the chicken, stirring over medium-high heat until the mixture is bubbling.
5. Reduce the heat to simmer and cook for 5 minutes.
6. In a medium mixing bowl, combine 1½ cups mozzarella cheese, ¼ cup parmesan cheese, ricotta, parsley, and egg. Mix well.
7. Spread 1 cup of the meat sauce in a 9×13 glass baking dish.
8. Top it with 3 lasagna noodles. Layer with 1/2 of the ricotta cheese mixture and 1 cup of meat sauce.
9. Repeat the process 2X. Finishing with the meat sauce.
10. Sprinkle remaining Mozzarella and Parmesan Cheeses over the sauce.
11. Bake for 45 minutes to 1 hour until the cheese begins to brown.
12. Rest for at least 15 minutes before cutting

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