Meat/Vegetable Lasagna

Ingredients

1) Ingredients for chicken:

Ground chicken 2lbs.
Onion 1 medium sliced thin
Tomatoes (Roma) 2 chopped small
Cilantro/coriander Leaves 1 small bunch chopped
Thai Chilies/Green Pepper 4 small as is (don’t cut)
Oil Olive oil 2-4 tbsp.

Spices for chicken:

Salt 1 tsp. Sea Salt
Paprika 1 tsp. (National brand preferably)
Turmeric powder ¼ tsp.
Cumin powder ¼ – ½ tsp. (Optional)
Ginger paste 1 heaped tbsp.
Garlic paste 1 heaped tbsp.

2) Ingredients for sauce mix:

Pregu chunky vegetable sauce mix 1 regular bottle
Ragu chunky vegetable sauce mix 1 regular bottle
(Or any other brand)
**(If you can’t find these sauces, use the ones you used for Spaghetti or get 2-4 crushed tomatoes cans/bottles)
Mushrooms 2 small cans or 1 regular can
Yellow bottleneck squash 2 (Chopped up into small pieces)
Zucchini 2 (chopped up into small pieces)
Ketchup 1/2 cup or as needed
Ground Chicken As cooked above (remove the Thai Chilies/green peppers before adding to the sauce)

Spices/Herbs/Oil for sauce mix:

Black Pepper A pinch
Parsley Flakes(dried) 1 tsp.
Oregano (dried) 1 tsp.
Basil (dried) 1 tsp.
Olive oil 4tbsp. or as needed
Garlic Powder ½ tsp.
Salt ½ to 1 tsp. or as needed

3) Cheese for Lasagna layers:
Ricotta Cheese 15 oz. or as needed
Mozzarella Cheese (Shredded) 12 oz. or as needed
Parmesan Cheese (grated) 4 oz. or as needed
2 eggs

4) Ingredients for Pasta:

Lasagna Pasta (Jovial Gluten Free) 1 box (good for 5-6 people)
(Easy No-Boil)
A deep pan (whichever deepest you have or get a 9”X13” lasagna pan)