Chicken Alfredo Lasagna

Directions

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   1.
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   Season the breasts with pepper, oregano, and whatever Italian seasoning you like.
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   2.
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   Cook the breasts in a crock pot with a little chicken broth 6 hours or till done.
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   3.
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   Shred chicken apart with a fork and set aside.
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   4.
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   Boil noodles with the olive oil.
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   Drain.
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    Set aside.
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    (Leaving them a slightly under cooked.
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    ).
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    5.
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    Mix the Mozzarella, Ricotta and Parmesan cheese with the egg and oregano & pepper.
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    I like to add a little minced garlic to the mix.
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    But you can use powdered also.
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    6.
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    In a frying pan, heat up some olive oil.
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    When hot, add 1 1/2 tablespoons minced garlic and 1/2 a yellow onion diced.
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    Sautee.
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    Mix in with shredded chicken.
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    7.
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    Preheat oven to 350.
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    8.
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    In a 8 1/2 X 11 baking dish, scoop a heaping ladle of sauce and spread on the bottom of the dish.
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    Lay 3 lasagna pieces across the bottom.
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    Cover with cheese mixture and shredded chicken.
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    Place a layer of provolone and then ladle more sauce over the cheese.
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    Repeat this until the last layer.
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    Use any remaining sauce on the top layer and cover entire top with mozzarella or provolone cheese.
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    Cover with aluminum foil.
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    9.
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    Place in the oven for 25 minutes.
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    Remove foil and continue to cook until the top layer of cheese is melted and the pasta is tender.
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    Remove from the oven and allow to stand for about 10 minutes.
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    Serve with salad and your favorite garlic bread or rolls.