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1
In a bowl, add the ricotta cheese, spinach, egg, and 2 teaspoons Italian seasoning; stir to combine.
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2
Cover and chill until ready to use.
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3
In a large skillet over medium heat, saute the chicken, mushrooms, onion, garlic and 2 teaspoons Italian seasoning in the oil; saute for 5-7 minutes or until the chicken is golden brown.
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4
Add in the undrained tomatoes, tomato sauce, carrots, and pepper.
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5
Bring mixture to a boil; lower heat and simmer uncovered, for 15-20 minutes or until mixture is slightly thick.
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6
Cook the lasagna noodles according to package directions; drain, rinse with cold water, and drain again.
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7
Prepare an oblong baking dish with nonstick cooking spray.
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8
Place 3 noodles side-by-side in dish.
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9
Spread half of the ricotta cheese mixture over the noodles.
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10
Spread one-third of the chicken mixture over the cheese layer.
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11
Sprinkle with 2/3 cup mozzarella cheese and 2 tablespoons parmesan cheese.
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12
Repeat layers ending with noodles.
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13
Spoon remaining chicken over the top.
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14
Sprinkle with remaining mozzarella cheese and parmesan cheese.
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15
Bake, covered, at 350 degrees for 35 minutes.
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16
Uncover and bake 5-10 minutes longer or until cheese is melted and bubbly.
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17
Let stand for 15-20 minutes before serving.
