Chicken Lasagna

I made up a new recipe tonight. =D I never used to make up recipes, but lately it seems I have been. Just look in the cupboard and see what I've got, then throw it together and it becomes something! Ha ha! Tonight it became Chicken Lasagna, and it turned out REALLY good! And not only does it taste good, but it's high in vitamin A (because I added pumpkin puree) and it's low calorie, too! Here are the general nutrition stats:

• Calories: 224.7

• Total Fat: 9.5 g
• Cholesterol: 80.1 mg
• Sodium: 589.1 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 2.2 g
• Protein: 21.4 g

Have I mentioned that I love sparkrecipes.com? I love it! Here's the full recipe, with all the additional nutrition information, too. And here's how it's done...

Ingredients

2 boneless skinless chicken breasts 6 cloves garlic 2 15-oz cans tomato sauce 1 C. pumpkin or squash puree 1 C. water 1/2 C. white wine 2 T. Italian seasoning 2 T. dried onion 1 T. basil 1 T. oregano 1 T. onion powder 1/2 T. garlic powder 1/2 T. marjoram 2 C. shredded mozzarella cheese 2 eggs 1/2 C. sour cream Whole wheat lasagna noodles

Directions

Cut up chicken and put it in a saucepan with the garlic (chopped) and wine over medium/high heat. Cook until chicken is done.
While the chicken is cooking, mix together tomato sauce, pumpkin puree, water, and seasonings. When the chicken is done cooking, add the tomato sauce mixture to the saucepan and stir to mix over low heat. Let heat through.
While the tomato sauce is heating, mix mozzarella, sour cream, and eggs.
In a 9x13 pan, put a thin layer of spaghetti sauce on the bottom and a layer of dry lasagna noodles on top of that. Add a layer of cheese on top of the noodles. Repeat layers. Finish with a layer of spaghetti sauce sprinkled with a little cheese.
Cover with foil and bake at 350 degrees for 50 minutes. Uncover and bake for 10 minutes more.
Makes 12 servings.