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1
1.
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Season the breasts with pepper, oregano, and whatever Italian seasoning you like.
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3
2.
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4
Cook the breasts in a crock pot with a little chicken broth 6 hours or till done.
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5
3.
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Shred chicken apart with a fork and set aside.
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4.
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Boil noodles with the olive oil.
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Drain.
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Set aside.
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(Leaving them a slightly under cooked.
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).
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5.
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Mix the Mozzarella, Ricotta and Parmesan cheese with the egg and oregano & pepper.
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I like to add a little minced garlic to the mix.
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But you can use powdered also.
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6.
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In a frying pan, heat up some olive oil.
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When hot, add 1 1/2 tablespoons minced garlic and 1/2 a yellow onion diced.
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Sautee.
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Mix in with shredded chicken.
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7.
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Preheat oven to 350.
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8.
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In a 8 1/2 X 11 baking dish, scoop a heaping ladle of sauce and spread on the bottom of the dish.
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Lay 3 lasagna pieces across the bottom.
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Cover with cheese mixture and shredded chicken.
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Place a layer of provolone and then ladle more sauce over the cheese.
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Repeat this until the last layer.
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Use any remaining sauce on the top layer and cover entire top with mozzarella or provolone cheese.
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Cover with aluminum foil.
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32
9.
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Place in the oven for 25 minutes.
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Remove foil and continue to cook until the top layer of cheese is melted and the pasta is tender.
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35
Remove from the oven and allow to stand for about 10 minutes.
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Serve with salad and your favorite garlic bread or rolls.
