Spicy Chicken Lasagna

Ingredients

• 2 clove garlic, minced
• 1 lb skinless, boneless chicken breast, cut into bite-size pieces
• 8 oz fresh mushrooms, sliced
• 1 (15 ounce) carton light ricotta cheese
• 1 (8 ounce) package shredded part-skim mozzarella cheese (2 cups)
• 1 tsp dried oregano, crushed
• 1/4-1/2 teaspoon crushed red pepper
• 1 (26 ounce) jar lower-sodium pasta sauce
• 1 (8 ounce) can no-salt-added tomato sauce
• 1/2 cup water
• 1 tsp sodium-free Italian herb seasoning, crushed
• 1/2 tsp ground pepper
• 12 no-boil lasagna noodles
• 2 tbsp grated Parmesan cheese
• 1 leaf Chopped fresh basil

Instructions

1. Coat a large nonstick skillet with cooking spray. Cook garlic over medium-high heat for 30 seconds. Add chicken and mushrooms and cook until the chicken is no longer pink and the mushrooms are tender and all liquid is evaporated. Remove from heat; set aside.
2. Combine ricotta cheese, mozzarella cheese, oregano, and crushed red pepper in a large bowl.
3. Combine pasta sauce, tomato sauce, the water, Italian seasoning, and ground pepper in another large bowl.
4. To assemble, spread 1/2 cup of the sauce in the bottom of a 5- to 6-quart oval slow cooker. Top with four of the noodles, breaking and overlapping as necessary to fit. Add one third of the chicken mixture, 1 cup of the pasta sauce, one third of the cheese mixture. Top with four noodles and repeat other layers twice.
5. Cover and cook on low-heat setting for 3 3/4 hours. Top with the remaining 1/2 cup pasta sauce and Parmesan. Let stand, covered, for 10 minutes before serving.
6. To serve, cut the lasagna into eight portions. If desired, sprinkle each serving with basil.