Chicken Sausage Lasagna

Preheat your oven to 400 degrees F.

In a large skillet over medium heat cook the chopped onion until it starts to become transparent. Then add the mushrooms and cook till they begin to release their liquid. Add the sausage and cook till it is done and no longer pink. Then remove from heat and set aside.

In a medium bowl mix the ricotta cheese with the basil, oregano, onion powder, and minced garlic.

Lightly spray your casserole dish with cooking spray (I used an 11.5″ x 8″ two quart rectangular dish.) Spread a thin layer of pasta sauce on the bottom of the pan. Put in a layer of lasagna noodles (I used 3 noodles). Top the noodles with half of the ricotta mixture. Then add a layer of the sliced zucchini. Spread a thin layer of pasta sauce over the zucchini. Then layer in half of the sausage mixture. Add a bit more pasta sauce, then another layer of noodles. Repeat the layers with the remaining ricotta, zucchini, and sausage. Add the final layer of noodles. Top with the remaining pasta sauce. Finally, sprinkle the shredded mozzarella cheese over the top.

Cover the dish with aluminum foil and bake for 45 to 50 minutes. Remove from the oven and allow to sit for 15 to 20 minutes. The liquid from the vegetables and sauce will absorb during this time, so it’s important to let it sit before serving.