Healthy Harvest chicken and veggie Lasagna

1 lb. ground chicken breast
1 cup mushrooms
1 cup onion
1/2 cup green bell pepper
1 cup summer squash
15 oz. ricotta chesse
2 cups mozzaarella chesse
1/2 cup of parmesan chesse
3 eggs
whole box of Healthy Harvest Lasagna, uncooked
Sauce
2 cups 1 percent milk
1 cup chicken broth
one of the eggs
1/3 cup of egg white
1/2 cup parmesan cheese
Salt and pepper to taste
herbs to taste
1/4 cup chesse to top
2 Tbls corn starch
1/4 cup of water

Heat oven to 350 degrees. Spray a 3 quart saucepan. Then over medium high heat, brown meat and drain. Spray pan with spray olive oil and add veggies. Cook till slightly tender then add to the meat and set aside. Next mix chesses together and add the two eggs. Add salt and pepper as well as herbs then set aside. Make the sauce as follows:
Make a slurry with the corn starch and water, then add milk and cook untill thickened, stir in broth. Cook stirring constantly, until thickened. Beat the two eggs in a separate bowl. Add a small amount of sauce to eggs to temper them, then combine egg mixture with all of the sauce. Stir in 1/2 cup of parmesan cheese

After assembling all componets start to layer in a 9 x 13 pan
a few Tablespoons fo sauce on the bottem of pan first then layer as follows:
Noodle, chicken veggie mix, chesse and sauce
Top with last noodles and sprinkle 1/4 cup of chesse on top, Bake at 350 for 50 minutes then remove foil and let set for 15 minutes before cutting. Serves 8

Number of Servings: 12

Recipe submitted by SparkPeople user JENNANIDANU1.