Alternative Lasagna

Ingredients

• 1 (375 g) box lasagna noodles, oven-ready

• 1 lb ground chicken
• 1 lb hot Italian sausage (casings removed)
• 1 tablespoon italian seasoning
• 1 tablespoon oil
• 1 small onion
• 1/2 eggplant, peeled and diced
• 6-8 mushrooms, diced
• 1 stalk celery, diced
• 4 garlic cloves, minced
• 1 small carrot, grated
• 1 cup fresh spinach

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup ricotta cheese
• 2 1/2 cups milk
• 1/4 cup butter
• 1/4 cup flour
• 1 cup parmesan cheese, grated
• 1 tablespoon salt
• 1 tablespoon pepper

Directions

1. 1

   Fry chicken and sausage meat together until fully cooked. Sprinkle with Italian seasoning.

2. 2

   Put aside meat mixture. In same skillet, heat oil then add eggplant, onion, mushrooms, celery, garlic, carrot and spinach.

3. 3

   When veggies are cooked, take off heat and add the meat mixture, soup, ricotta and 1/2 cup of milk.

4. 4

   In a separate pot, melt the butter over medium heat. Add the flour, stir thoroughly, then slowly add 2 cups of milk. Let simmer for a minute or two, until you get a smooth white sauce. While simmering, add 1/2 cup parmesan, 1 tsp nutmeg, salt and pepper to taste.

5. 5

   In a 9 x 11 pan, spread just enough sauce to cover the bottom. Place a few noodles on top. Spread the meat mixture on top of noodles. Continue with this pattern until the last layer of noodles are spread with a little sauce and 1/2 cup of parmesan.

6. 6

   Cook at 375F for 45 minutes.