Roasted Chicken Lasagna

• 1 (3 lb) roasting chickens, approx 3 lbs
• nonstick cooking spray
• 1 (28 ounce) jar spaghetti sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 tablespoon chili powder
• 9 lasagna noodles, dry
• 2 cups cottage cheese
• 1 teaspoon garlic, minced
• 1 egg, beaten
• 3 cups mozzarella cheese, shredded

1. Remove meat from chicken, cutting into bite size piece; discard skin and bones.
2. (approx 3 cups) Set aside.
3. Preheat oven to 350.
4. Coat a 13x9x2 baking dish with cooking spray.
5. For sauce, stir together spaghetti sauce, undrained tomatoes, and chili powder.
6. Spread 1/2 cup of the sauce in the bottom of the prepared baking dish; top with 3 uncooked noodles.
7. cover with the chopped chicken.
8. Top with 3 more uncooked noodles.
9. Cover noodles with 2 cups of the sauce.
10. Stir together ricotta cheese, garlic, and egg; dollop on top of sauce.
11. Top with remaining noodles.
12. Pour remaining sauce over all.
13. Bake, uncovered, about 45 minutes or until hot and bubbly.
14. Sprinkle with mozzarella cheese; bake 10 minutes more.

roasting chickens, nonstick cooking spray, spaghetti sauce, tomatoes, chili powder, lasagna noodles, cottage cheese, garlic, egg, mozzarella cheese

Taken from www.food.com/recipe/roasted-chicken-lasagna-287276 (may not work)