Hearty Chicken Lasagna

• 12 lasagna noodles
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 3 cans (6 ounces each) tomato paste
• 2 cups sliced fresh mushrooms
• 1/3 cup chopped onion
• 4-1/2 teaspoons dried basil
• 1-3/4 teaspoons salt, divided
• 1/8 teaspoon garlic powder
• 4 cups shredded cooked chicken
• 2 large eggs, lightly beaten
• 4 cups 2% cottage cheese
• 3/4 cup grated Parmesan cheese
• 1/2 cup minced fresh parsley
• 3/4 teaspoon pepper
• 3 cups shredded part-skim mozzarella cheese

1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer 25 minutes to allow flavors to blend. Add chicken; heat through.
2. Preheat oven to 375u0b0. In a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
3. Drain noodles. Place 4 noodles in a 13x9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice.
4. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand 15 minutes before cutting.

lasagna noodles, tomatoes, tomato paste, mushrooms, onion, basil, salt, garlic, chicken, eggs, cottage cheese, parmesan cheese, parsley, pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/hearty-chicken-lasagna/ (may not work)