Herbed skillet chicken lasagne

Time to whip out the cast iron!

lasagna noodles

lb ground chicken

520

ml cream of mushroom soup

cup tomato sauce

cup ricotta cheese

cups mozzarella cheese

1/2

cup parmesean cheese

cup basil leaves

tsp olive oil

Brush the bottom of a cast iron pan with 2 tsp olive oil and add ½ cup of tomato sauce. Spread evenly.
Using 2-3 noodles tear them and fit them to evenly cover the bottom of the pan.
Add a thin layer of ground chicken, mozzarella cheese, Parmesan cheese and mushroom sauce.
Cover with noodles then add tomato sauce, a thin layer of chicken and basil leaves.
Add another layer of noodles. Then add ricotta cheese and remaining cheese and sauce.
Pre-heat oven to 400F. Cover the cast iron pan with foil.
Place the cast iron pan on the stove on medium heat for five minutes.
Transfer the cast iron pan to the oven and bake for 40 minutes or until sides of the pan begin to boil. Then remove foil and broil until golden brown.
Garnish with remaining basil leaves.