2 whole boned 1 inch cubed chicken breast
3 c. sliced mushrooms
2 cloves minced garlic
1 lg. chopped onion
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
2 tbsp. olive oil
1 (28 oz.) can Italian tomatoes, basil
1 (15 oz.) can tomato sauce
3 tbsp. freshly grated Romano cheese
2 c. grated carrots
1/2 tsp. salt
1 tsp. freshly ground black pepper
8 oz. cooked and drained lasagna noodles
1/2 c. freshly grated Romano cheese
6 to 8 slices Mozzarella cheese

Saute chicken, mushrooms, garlic, onion, oregano, basil and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 tablespoons Romano cheese, carrots, salt and pepper. Cook uncovered for 5 minutes.

In oiled 9 x 13 baking dish, place 1/2 the lasagna noodles. Top with 1/2 of sauce, Romano cheese, and Mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for additional 30 minutes or until bubbly and cheese melts.