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Chicken Lasagna

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken with a creamy spinach sauce.

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

Instructions

  • Preheat the 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 the oven; allow to cool for about 10 to 15 minutes before serving.

What do you think?

Written by Hjukipda

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