• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ small onion, chopped
  • ½ chicken breast, cooked and shredded
  • 1 cup tomato sauce
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 1 pinch salt
  • ½ cup ricotta cheese
  • 1 full sheet fresh lasagna
  • 1 tablespoon mozzarella cheese

Every FunGuy and gal know that leftover chicken is the ingredient for work lunches. It’s great in sandwiches, wraps and on top of a crisp garden salad. But we also know that it would be so much better in something like ooey gooey cheesy mushroom lasagna instead!

Not to worry, this lasagna is specifically for one, not the entire family so there won’t be any need to share either.

DIRECTIONS:

  1. Preheat oven to 350F.
  2. Heat olive oil in a saute pan over medium high heat. Add in FunGuy mushrooms, garlic and onion and saute until browned. Remove from heat and set aside.
  3. While the mushrooms cook, bring a pot of salted water to a boil on the stove. Place the lasagna  sheet into the water and allow to cook about 1 minute. Drain of excess water and cut it in 3 pieces so they can fit in a small baking dish.
  4. In a bowl stir together the tomato sauce, oregano, basil and salt.
  5. In the baking dish, spoon a bit of the sauce on the bottom and layer the first piece of pasta. On the first layer add more sauce then the ricotta, half of shredded chicken and mushrooms and top with more sauce and ricotta. Place the next pasta sheet on top and layer it as before. After the last pasta is added layer the last of the sauce, ricotta and mushrooms on top and sprinkle with mozzarella cheese.
  6. Place in the oven and allow to bake 10 to 15 minutes or lace in the microwave and allow to cook 5-10 minutes, checking every 30 seconds to a minute until heated through.
  7. Allow to cool about 5 minutes before serving.

Have a Fun meal!