Chicken Lasagna

I've been wanting to make a red meat alternative lasagna for a while now. We bought skin-on, split breast chickens (with ribs) at the market because they were far less expensive than their skinless boneless counterparts. C'mon, it takes a little more time to prepare them for cooking but who cares when you're saving money, right? Right!

Ingredients:

12 lasagna noodles
1 pound split chicken breasts, washed, skinned, deboned and cut into small chunks
4 medium size carrots, washed, peeled and sliced into small rounds
white onion, chopped (as much as you like)
1/2 cup baby peas
black pepper
garlic powder
oregano
15 ounce can tomato sauce

To prepare:

Cook lasagna noodles according to directions on package. Set aside.
In a separate bowl, mix carrots, onion, peas, black pepper, garlic powder and onion. Set aside.

Heat oven to 350F. In a rectangular baking dish, layer four noodles on bottom of pan. Next add a layer of vegetable/spices mix, then add chicken pieces. Pour half the can of tomato sauce over top. Repeat the process with next layer of noodles, vegetables, chicken and sauce. Place remaining four noodles on top layer.

Cook for 40-45 minutes. Remove from oven and serve immediately.

Servings: Well, it depends on how many hungry people you have and how fast they move. This entire pan will be split between two people at our house.
Source: I created this one. Bon appetit!