Ingredients:

1 (15 oz) ricotta cheese
1 1/2 cups of shredded mozzarella cheese
2 teaspoons of chopped garlic, divided
1 large egg, lightly beaten
1 pound of chicken thighs cut into small cubes
1 onion, chopped
1/2 large green pepper, chopped
1 jar marinara sauce (I used Barilla)
cooking spray
6-8 lasagna noodles, cooked (I used Barilla)
1/4 cup of Parmesan cheese

Preparation:

1-Preheat oven to 375° F.
2-Combine ricotta, 1/2 cup of mozzarella, 1 teaspoon garlic, and egg; set aside.
3-Place chicken in a large nonstick pan over medium-high heat. Add pepper, onion and remaining garlic. Cook until chicken is browned. Drain. Return chicken to pan; stir in marinara sauce, and remove from heat.
4-Spread 1/2 cup chicken  mix in bottom of a broiler-safe 11×7-inch glass or ceramic baking dish coated with cooking spray.
5-Arrange 1 layer of noddles over meat to cover.
6-Add another layer of chicken mix.
7-Add another layer of noodles.
8-Add ricotta cheese mixture.
9-Repeat steps 5 and 6 depending on how much you have left.
**You should end with a layer of chicken mix.
10-Spread mozzarella cheese and Parmesan cheese.
11-Cover with aluminum foil and baked for 30 minutes.
12-Remove foil and cook another 10 minutes.
13-Preheat broiler to high while still keeping the lasagna in the over. Broil lasagna for 2 minutes.
14-Remove from the oven and allow to cool for 10 minutes.

Enjoy, Bon Appétit, Buen Provecho!                                     EdibleReflections.com