Chicken Mozzarella Cheese Lasagna
From:	Margot, Loretteville, Quebec, Canada
Comments:	You can replace the chicken with turkey, which is often less expensive. This recipe is an excellent way to recycle chicken and turkey leftovers. Trick: For tastier noodles, add a broth cube, small onion or bay leaf to the water in which they are cooked.
Servings:	6
Ingredients	Preparation
1/2 pound [227 g] lasagna noodles 1 tablespoon [15 mL] oil 3 cups [750 mL] chicken, cubed 1 clove garlic, minced 1 onion, chopped 1 carrot, grated 1 celery branch, chopped 1 green pepper, chopped 2 3/4 cups [690 mL] tomato sauce 1/2 cup [125 mL] tomato juice Salt and pepper to taste 8 3/4 ounces [250 mL] cottage cheese, drained 3/4 cup [190 mL] Mozzarella cheese, shredded	Preheat oven to 375°F [190°C]. Cook lasagna noodles according to the package instructions, drain and set aside. Heat oil in a large pot. Cook chicken, garlic, onion, carrot, celery and peppers for about 10 minutes over medium heat. Add tomato sauce and tomato juice; season with salt and pepper. Cover and simmer about 15 minutes. Place a bit of this sauce in a shallow dish [13 x 10 inches / 33 x 25 cm]. Place 1/3 of the lasagna noodles in the bottom of the dish, cover then with half the sauce and cottage cheese. Cover with 1/3 of the lasagna noodles, remaining sauce, and then remaining lasagna noodles. Sprinkle with Mozzarella cheese. Bake in oven 30 to 40 minutes.