| Prep | Cook | Ready in | Servings | |
| 15 min | 50 min | 1 h 5 min | 6 |
| 1 cup | Basil, fresh (chopped) |
| 2 tsp | Extra virgin olive oil |
| 3 clove(s) | Garlic (chopped) |
| 8 piece | Lasagna noodle, dry (precooked noodles) |
| 2 1/2 cup, shredded | Mozzarella cheese, partially skimmed |
| 1/2 tsp | Oregano, fresh (chopped) |
| 1 cup | Ricotta cheese (skimmed milk) |
| 1 onion(s) | Sweet onion (chopped) |
| 2 medium | Zucchini |
| 400 gm | Chicken, ground, lean |
| 1 cup pieces | Button mushrooms |
| 1 can(s) - 24 ounces | Tomato-Basil pasta sauce (any classico sauce) |
1. Preheat oven to 350°
2. Over medium-high heat, cook the ground chicken for about 10 mins.
3. Meanwhile, chop up onion, zucchini & mushrooms and add to meat for last 5 mins of cooking.
4. Combine basil, ricotta, and mozzarella cheese in bowl, setting aside about a 1/4 c of mozz for the end.
5. Start the layering as follows:
6. Cover with foil and bake for 40 minutes. Uncover and bake another 10 minutes or until browned. Cool for 5 minutes.
Serve and enjoy!
| Grain | 1.0 |
| Meat | 0.7 |
| Milk Alternative | 1.2 |
| Vegetables | 2.7 |
