Veggie Chicken Chopmeat Lasagna

In a skillet,with rimful of olive oil on medium heat 6-7 chopped garlic cloves, one chopped yellow onion, 2 cups sliced mushrooms(preferably portabella), 1 orange pepper diced, 1 italian pepper diced sauteed until a light brown, add chicken chopmeat,(can be beef as well), add 2 tbsp garlic powder, 4 tbsp paprkia, crushed black pepper, drain in a papertowel set aside.

Cook a tomato sauce, preferably crushed tomatoes, add parsley chopped, salt, pepper, olive oil, garlic powder,basil (or how normally prepare sauce)

Mix veggie meat mix into tomato sauce

Boil 3-4 boxes of lasagna pending on pan size cook to Al Dente, strain

Lightly grease pan with olive oil,
Lay flat one layer of lasagna, add layer of tomato sauce, and a layer of lowfat ricotta, and 1 1/2 cups of mozzarella mix together. Add another layer of pasta on top follow same routine until you average 4-5 layers. On the last layer shred about 2 cups fresh mozzarella, and 1 cup shredded parmigiano originato cheese

Bake on 375 for 30-35 minutes, let sit 10 minutes before serving. Mangria Pronto

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