Chicken, Zucchini And Mushroom Lasagna - cooking recipe

Ingredients

1/3 cup olive oil
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
1 lb ground chicken
2 tbsp tomato paste
1 (15 oz) can diced tomatoes
1 tsp sugar
1/3 cup fresh basil leaves, coarsely chopped
3 None medium zucchini, thinly sliced
5 None portobello mushrooms, thinly sliced
14 oz ricotta cheese
1/2 cup milk
1 None large egg, lightly beaten
13.5 oz fresh lasagna sheets
1/4 cup finely grated Parmesan cheese

Preparation

Preheat oven to 400\u00b0F.
Heat 1 tbsp oil in a saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add chicken and cook until browned. Add tomato paste, tomatoes and sugar. Bring to a boil then reduce heat and simmer for 5 mins. Stir in basil and season to taste.
Oil a grill plate and place over medium-high heat. Brush zucchini and mushrooms with remaining oil and cook until browned and tender.
Meanwhile, combine ricotta, milk and egg in a medium bowl.
Line a large baking dish with lasagna sheets. Top with 1/3 of the chicken mixture, 1/2 the vegetable mixture and 1/2 the ricotta mixture. Top with more lasagna sheets, 1/2 the remaining chicken mixture and remaining vegetable mixture. Add another layer of lasagna sheets and remaining chicken mixture. Top with remaining lasagna sheets and ricotta mixture.
Sprinkle with Parmesan then cover with foil and bake for 20 mins. Remove foil and bake for another 30 mins, or until lightly browned. Let stand for 10 mins before serving.