Guilt Free Lasagna

Guilt Free Lasagna
  • Uncooked boneless skinless chicken breast, Ground in food processor or meat grinder 16 oz
  • No salt added canned crushed tomatoes, You can replace with diced tomatoes and use imersion blender to crush 2 can(s) (28 oz)
  • Mushrooms, Chopped finely8 oz
  • Onion, Chopped 1 medium
  • Garlic, Chopped finely 6 clove(s)
  • Italian seasoning 2 Tbsp
  • Fennel, I also substitute fennel pollen, then use half the amount 1 Tbsp
  • Garlic powder, To taste 1 tsp
  • Onion powder, to taste 1 tsp
  • shredded fat free mozzarella cheese 16 oz
  • plain fat free greek yogurt 1 cup
  • trader joe’s italian lasagna noodles 4 pieces
  • grated parmesan cheese 1/4 cup

Instructions

Sweat onions and garlic together for about 5 minutes (I use nonstick cooking spray for 0 points)

Add Mushrooms and cook until all liquid absorbed. (be sure to season along the way with salt, pepper, and a little italian seasoning)

Add ground chicken and cook until done.

Add tomatoes and season generously with all seasonings to taste. Cook until the sauce thickens and reduces, about 30 minutes (longer is always better)