Chicken Lasagna

2 T. olive oil
lasagna noodles, cooked according to package directions
4 medium chicken breasts, boiled and shredded
1 jar sauce, Ragu Roasted Garlic Parmesan
2 cups cheddar cheese, grated
3 eggs
16 oz. cottage cheese, small curd
Italian seasoning, to taste

1. Mix chicken, 2/3 jar sauce, 2 eggs, and 1 cup cheddar. 2. Mix cottage cheese, Italian seasoning, 1 egg, and 1/2 cup cheddar. 3. Spread olive oil in bottom of 9x13 pan, coating evenly. 4. In pan, layer: lasagna noodles, 1/2 chicken mix, noodles, cottage cheese mix, noodles, 1/2 chicken mix, noodles. 5. Top with remaining sauce and cheddar. 6. Bake at 375° for 30–45 minutes, and let cool 5–10 minutes.

This was a fun experiment for me, and I think as a whole the experiment was a success. The lasagna turned out pretty good—not mouthwateringly fabulous, but pretty good. However, I think the concept has the potential to be mouthwateringly fabulous, but I don't know what the recipe needs to make it so. The lasagna was just missing something, so if you have any idea on what ingredients I could add or change, please leave a comment.

PS: For one of the side dishes with the lasagna, I had some cooked baby carrots, and unfortunately there were leftovers—I HATE veggie leftovers, they usually warm up overcooked and gross. Anywho, I had tacos for dinner tonight and was reminded of going to dinner at a Mexican lady's house while serving as a missionary. We had tostadas at her house, and for toppings she served the typical ones but also cooked carrots and potatoes. So, tonight I warmed up some cooked carrots, sliced them, and put them on my tacos. They were delicious! So the next time you've got cooked carrots leftover, I highly recommend trying them on tacos, or tostadas.