Chicken Lasagna - cooking recipe

Ingredients

1 Tbsp. vegetable oil
6 to 8 (about 2 1/2 lb.) skinless, boneless chicken breast halves, cut into bite-sized pieces
1 medium onion, chopped
salt and pepper
2 Tbsp. Italian seasoning
1 Tbsp. garlic powder
3 (6 oz.) cans Italian tomato paste
1 1/2 c. hot water
1 (4 oz.) can sliced mushrooms
3 c. small curd cottage cheese
1/2 c. grated Parmesan cheese
1 Tbsp. parsley flakes
2 eggs, beaten
1 (8 oz.) box lasagna noodles, cooked according to pkg. directions, drained
3 c. Mozzarella cheese, shredded

Preparation

In a Dutch oven, heat oil and cook chicken and onion over medium heat until the chicken is no longer pink, about 10 minutes. Add salt, pepper, Italian seasonings, garlic powder, tomato paste, water and mushrooms. Stir well, bring to a boil, reduce heat to low and simmer for 30 minutes.