Garlic Chicken Lasagna

• 4 tablespoons butter
• 1 lb boneless skinless chicken breast, cut into bite size pieces
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 1 (29 ounce) can crushed tomatoes (I used the seasoned ones)
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• 9 lasagna noodles
• 4 cups mozzarella cheese, shredded
• 2 cups cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated

1. In large saucepan, saute chicken, onion, and garlic in butter until chicken is cooked through.
2. Stir in next 8 ingredients.
3. Bring to a low boil; reduce heat to low and simmer for 1 hour.
4. Boil lasagna noodles"al dente" according to package directions.
5. Drain and run under cold water until cool enough to handle.
6. Spread about 1/2 cup sauce in a 9x13-inch pan.
7. Top with three lasagna noodles, 1/3 of the sauce, 1/3 of the mozzarella cheese, 1/3 of the cheddar cheese and 1/3 of the Parmesan cheese.
8. Repeat layers two more times, ending with parmesan cheese.
9. Cover pan with aluminum foil.
10. Bake at 350u0b0F for 45 minutes.
11. Let lasagna stand for 15 minutes before cutting.

butter, chicken breast, onion, garlic, tomatoes, tomato sauce, tomato paste, italian seasoning, oregano, dried basil, garlic powder, pepper, lasagna noodles, mozzarella cheese, cheddar cheese, parmesan cheese

Taken from www.food.com/recipe/garlic-chicken-lasagna-43445 (may not work)