Chicken Veggie Lasagna

I am notorious for taking whatever I have in the kitchen and making a meal from it.  Tonight I put together a chicken veggie lasagna.  This was really easy and can be tailored to whatever you might have on hand.  Here's what I used:

2 large chicken breast
Approx. 2 cups frozen spinach
Half of a large onion - chopped
Half of a green pepper - chopped
Olive Oil
Season All
Mrs. Dash Garlic and Herb seasoning
Pasta sauce
Kraft Italian seasoning Parmesan
Mozzarella cheese
8 cooked lasagna noodles

Boil water for lasagna noodles.  While water is boiling, put spinach, onion, green pepper and chicken in large pan.  Add olive oil; I probably used about 1/3 cup.  Sprinkle with Season All and generously add Mrs. Dash.  Cook over high heat until veggies soften and chicken is thoroughly cooked.  Once water has boiled, cook lasagna noodles until al dente.  Drain lasagna noodles and set aside.  When the chicken mixture is cooked, stir in 2/3 jar of pasta sauce and approx. 2 tbs. of parmesan.  Remove from heat.  Because I only make mine for 2 people, I use a bread pan to make my lasagna.  If you are cooking for a larger crowd, you will need to increase your ingredients.  Line the bottom of the pan with noodles, add a layer of chicken mixture, add mozzarella cheese on top of mixture, add a layer of noodles - repeat until you reach the top of the pan or until you run out of mix.  I always end with a layer of noodles and then mozzarella on top of them.  Bake in a 450 degree oven until cheese is melty.

Enjoy!