chicken lasagna

hot, cheesy, bubbly, gooey, yummy goodness......mmmmm

• 8 ounces lasagna noodles
• 1 pound chicken, cubed
• 1/2 cup chopped onion
• 1 jar (about 16 ounces) spaghetti sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon dried leaf basil, crumbled
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 3/4 cup grated Parmesan cheese

Cook lasagna noodles according to package directions; drain and set aside.
In a large skillet, cook chicken, garlic powder, salt, oregano, basil and onion.
Stir in spaghetti sauce to let simmer.
In a deep casserole dish, layer the lasagna noodles, ricotta cheese, sauce, mozzarella cheese, Monterey Jack cheese, and Parmesan cheeses.

Repeat layers twice.
Bake lasagna for 20 minutes covered at 375, and for 10 minutes uncovered.....until thoroughly heated and bubbly.