Ingredients
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9 whole wheat lasagna noodles
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1 medium onion, chopped
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2 garlic cloves, minced
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2 pints stewed tomatoes
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1 (6 ounce) can tomato paste
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1 tablespoon parsley
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1 tablespoon Worcestershire sauce
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1/2 teaspoon basil
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1 teaspoon oregano
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1 teaspoon rosemary
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1/2 teaspoon sea salt
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1/4 teaspoon pepper
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1 teaspoon sugar
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1 teaspoon baking soda (up to a Tablespoon for acid tasting tomatoes)
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1 lb lean ground chicken (can substitute ground turkey or ground beef)
Instructions
- Brown ground meat in large dutch oven or 6 quart pan. Add chopped onion and minced garlic. Once meat is brown and the onion & garlic are translucent stir in stewed tomatoes and tomato paste.
- Cook lasagne noodles according to package instructions. (I always add an exra noodle or two.).
- While noodles are boiling, add spices to meat mixture. Continue cooking until meat sauce is thick, stir often.
- Add sugar to meat sauce, Stirr well.
- Remove meat sauce from heat and carefully stir in baking soda.
- Prepare a 9 x 13 pan by lightly spraying pan with cooking spray and spread a thin layer of meat sauce on bottom of pan.
- Lay three noodles side by side on top of meat sauce.
- Spread 1/3 of cottage cheese on top of noodles.
- Sprinkle one cup motzerella cheese over cottage cheese.
- Spread 1/3 of meat sauce over motzerella cheese.
- Lightly sprinkle parm cheese over meat sauce.
- Repeat last 5 steps 2 more times.
- Bake in pre-heated 350 degree over for 30 minutes or until bubbly. Let set 5-10 minutes before serving.