Chicken Lasagna

This lasagna was soooo good and I bet you can guess where I got this recipe. Yep...Mandi. Let me explain on why I have all these recipes if I haven't already. Mandi made a cookbook for everyone in her family and yes, I'm an extended part of that if she likes it or not, so she emailed it to me too. I need more Mandi!!!

Lasagna brings back memories of high school. My group of friends and I used to go to Blair's parent's house and make the best lasagna. (Blair you still have that recipe???) We would invite the group of guys we hung out with and try to win their hearts over. LOL You know they say that food is the key to a man's heart so we just started a little early. What great fond memories!!!

Chicken Lasagna

4 chicken breasts
3 bay leaves
1 tsp oregano
1/8 tsp Tony's seasoning
1 cube chicken broth or 1 cup
1 tsp minced garlic
1 tsp parsley
1 tsp basil
1 can (16 oz) stewed tomatoes (blended in food processor)
2 cans 6 oz tomato paste
1 small can tomato sauce
1 package lasagna noodles
1 (10oz) Monterrey Jack cheese
3/4 cup milk
2 eggs beaten
1/2 tsp pepper
2 tsp parsley
1/2 cup Parmesan cheese
1 lb mozzarella cheese

Boil 2-3 cups water; add chicken and first 4 ingredients. Simmer 30 minutes covered. Shred chicken and add next 6 ingredients to meat and simmer uncovered until thick (45-60 minutes) stirring occasionally. Cook noodles, drain and rinse in cool water. Combine Monterrey Jack cheese with milk and next 4 ingredients. Place 1/2 the noodles in the pan, spread 1/2 cheese mixture, ass 1/2 mozzarella cheese and 1/2 meat mixtures. Repeat layers. Bake 375 for 10 minutes.