Paired with a simple green salad and some crusty bread, this chicken lasagna is an easy weeknight meal.
Total:
1 hr 30 mins
Yield:
4
Ingredients
Olive oil, for coating baking dish
9 to 12 lasagna noodles
1 cup ricotta cheese
1 egg
1/4 cup grated Parmigiano-Reggiano
Zest of 1 fresh lemon
1/2 teaspoon kosher or sea salt, or to taste
Fresh cracked black pepper, to taste
24 ounces tomato sauce
2 cups cooked chicken
16 ounces (1 pound) grated mozzarella cheese
Method
- Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and set aside.
- Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
- In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
- Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.
- Layer one-third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the chicken over the ricotta and then spread one-third of the mozzarella cheese. Repeat this pattern: noodles, sauce, ricotta cheese, chicken and mozzarella cheese. Add a final layer of lasagna noodles, then add remaining tomato sauce and remaining mozzarella cheese.
- Bake lasagna for about 45 minutes or until the top cheese is melted and golden.
- Remove from oven; allow to cool for about 10 to 15 minutes before serving.
Tags:
Lasagna