How to Make BBQ Chicken Lasagna

Ingredients

• 4 cups tomato sauce
• 2 teaspoons liquid smoke
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• noodles
• 16 thin slices deli roasted chicken breast

• 2 cups shredded cheddar cheese
• 3 cups shredded cooked chicken thighs (from about 2 pounds bone-in thighs)

• 1 pound button mushrooms, sliced and sautéed in butter
• 1 green bell pepper, chopped and sautéed in butter
• ½ cup diced onions, sautéed in butter

1. Preheat the oven to 375°F. Grease a 13 by 9-inch baking dish.
Prepare the Sauce
2. Place the tomato sauce in a large bowl. Add the liquid smoke and sweetener and mix to combine. Set aside.
Assemble the Lasagna
3. Pour 1 cup of the sauce into the greased baking dish. Layer with half of the deli chicken “noodles,” then half of the cheese, half of the shredded chicken, and half of any other fillings you like. (I love mushrooms sautéed in butter and seasoned with a touch of salt.) Layer with the remaining sauce, then noodles, then chicken (with any additional toppings). Top with the remaining cheese.
4. Bake the lasagna for 45 minutes or until the sauce is bubbly and the cheese is golden brown. Let it rest for 10 minutes before serving.
5. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.