Whole Wheat Chicken and Vegetable Lasagna

Here is some delicious comfort food.
I am not one to measure so I will list the ingredients only. You decide the amount.

Recipe:
Chicken thighs or a combo chicken thighs and breast meat
Mushroom or vegetable broth
Onions
Garlic
Tomato Sauce
Parsley
Basil
Mozzarella Cheese and Cheddar Cheese
Ricotta Cheese
Asparagus minus the hard ends
Spinach
Peppers
Mushrooms
Carrots
Celery
Olive oil
Lasagna Noodles - Regular or Whole Wheat. Oven ready or pre-boil. You decide.
Salt and pepper and garlic powder to taste.

Chop all the veggies and set aside. Dice the Parsley and Basil and set aside. Saute the onions and garlic in a little Olive oil in a sauce pot. Add the chicken with the bone in into the pot. Cook the chicken so it has a nice light brown on the outside. Add the broth and tomato sauce, bring to a boil and turn down so it just simmers. Cook uncovered until tender and chicken is easily separating from the bone. Remove from heat. Take out chicken and set aside to cool down so you can remove the meat from the bone and cut it into bite size pieces. Return sauce minus the chicken to the heat and add the vegetables. Cook for 10 minutes then toss in the herbs and spices. Turn off heat. Add the meat back to the sauce.

Turn on oven to 350 F

Prepare the lasagna noodles if they need to be boiled before hand. Only cook them al dente.
Grate cheeses and put into bowl. In another bowl put ricotta. I like to add a little cream or milk to make it more easily spreadable as well as a little garlic powder. We can never have too much garlic in lasagna!

Now we start layering in an oiled pan/pans. Start with the Chicken sauce, then the noodles, then the ricotta, then the cheese and repeat. Do another layer and another layer until it is done. Top with cheese, cover it aluminum foil and bake for 45 minutes. Take off aluminum foil and bake until top is a beautiful golden brown.

Let sit for 15 minutes before cutting.
Enjoy.!