1 lb ground chicken or ground turkey
1 tbsp olive oil
1 onion, diced
3 cloves of garlic, minced
1 chili pepper or jalapeno pepper, diced
1 yellow pepper, diced
1 red pepper, diced
1 large carrot, diced
4 large tomatoes diced or a 28 oz can of diced tomatoes
1/2 tsp fennel seeds
1 tsp freeze dried basil or 1tbsp fresh
1 tsp freeze dried oregano or 1tbsp fresh
9 lasagna noodles
1 cup to 1 1/2 cups of skim milk mozzarella
1/4 cup goat cheese
Brown chicken and set aside. Put olive oil, onion, garlic, chili, peppers and carrots in a pan and stirfry until soft. Add tomatoes and stir until tomatoes liquify. Add fennel seeds and chicken and simmer for 15 to 20 minutes. Remove from heat and stir in basil and oregano. Cook lasagna noodles. Put 1/4 of meat mixture in the bottom of a 9 X 13 pan. Put 3 lasagna noodles on top. Add another 1/4 of meat mixture. Top with mozzarella and 1/2 goat cheese. Repeat noodle, meat and cheese layer. Top with remaining meat and mozzarella. Cover with foil and bake at 350 for 40 minutes. Remove foil and bake for another 10 minutes.
