Robin's Chicken and Veg Lasagna

1 red and 1 green bell pepper, diced
2 cloves garlic, minced
1 yellow onion, minced
1 celery stalk, diced
1 carrot, diced
8 button mushrooms, coarsely chopped
1 small zucchini, coarsely chopped
1 large can of Blue Menu diced tomatoes
2 (650 ml) jars of spaghetti sauce
375 grams extra lean ground chicken (375 after cooked)
1 500 ml low fat cottage cheese
1 500 gr skim mozzarella cheese

1 package of Compliments lasagna sheets

I sometimes add a few sugar twin and chili pepper flakes to add a little sweet heat.

cook all vegetables until semi-tender, add to tomatoes and spaghetti sauce. Cook chicken and add to sauce as well. Let simmer until sauce sweetens up. When ready, add cottage cheese to sauce pot.

Set oven at 375. Pour some sauce in a 9x13 pan and layer with lasagna sheets, then more sauce and some shredded cheese. Another layer of sheets, then sauce, cheese and the last set of lasagna sheets with sauce and cheese to top. Cook covered for 60minutes and uncovered for up to an additional 15 minutes (until cheese starts to brown).

Serving Size: Makes 8 slices