Chicken Eggplant/Squash Lasagna

2 Boneless, Skinless Chicken Breasts (cubed)
1 Eggplant (sliced, 1/4in)
1 Zucchini (sliced thin)
10 Baby Bella Mushrooms (sliced)
1 Green Bell Pepper (sliced)
1 Red Bell Pepper (sliced)
1 Yellow Bell Pepper (sliced)
3 Cloves of Garlic (minced)
1 Large Shallot (minced)

1/2 Cup Parmesan Cheese
1/2 Cup Mozzarella Cheese
1 Cup of Ricotta
2 Jumbo Eggs

1 Large Can of Crushed Tomatoes in Puree
1 Can Diced Green Chili's
3 Tbsp Heavy Cream

1 Cup Japanese Panko Crumbs

Cook all vegetables and chicken individually, and reserve on the side until ready to begin layering.

Pre-cook Chicken, and all vegetables in oil/spray with Garlic, Shallot, and seasoning salt to taste.
Mix Ricotta, Eggs, and Parmesan Cheese.
Mix Tomato, Green Chili, and Heavy Cream.
Layer (half) Eggplant and (half) Zucchini on bottom. Pour (half) tomato mix over and spread evenly.
Add Chicken, Mushrooms, Bell Peppers and Garlic/Shallots evenly.
Add all Ricotta mix and spread evenly.
Layer the remaining Eggplant and Zucchini evenly.
Pour remaining Tomato mixture and spread evenly.
Top with Panko crumbs and Mozzarella cheese.
Bake at 350 for 15 minutes, covered, then cook for remaining 10 minutes uncovered, or until cheese is toasted to preferred darkness.

Serving Size: Makes 9 square servings