Chicken Lasagna
This chicken lasagna combines tender chicken, creamy ricotta, and rich tomato sauce for a comforting and satisfying meal that brings everyone to the table.
Equipment
- 2-quart baking dish
Ingredients
Lasagna Noodles
- 9 to 12 pieces lasagna noodles cooked al dente
Ricotta Mixture
- 1 cup ricotta cheese
- 1 large egg
- 1/4 cup Parmigiano-Reggiano cheese grated
- 1 zest lemon fresh
- 1/2 teaspoon kosher or sea salt
Main Ingredients
- 2 cups cooked chicken shredded or chopped
- 24 ounces tomato sauce
- 16 ounces mozzarella cheese grated
- as needed olive oil for coating the baking dish
Instructions
- Preheat oven to 375°F (190°C). Lightly coat a 2-quart baking dish with olive oil.
- Cook lasagna noodles according to package instructions until al dente. Rinse with cold water and lay flat to cool.
- In a medium bowl, mix ricotta cheese, egg, grated Parmigiano-Reggiano, lemon zest, salt, and black pepper.
- Spread a thin layer of tomato sauce on the bottom of the baking dish.
- Layer 3-4 lasagna noodles over the sauce.
- Spread one-third of the remaining tomato sauce, then half the ricotta mixture, and half the cooked chicken. Top with one-third of the mozzarella cheese.
- Repeat layering with noodles, sauce, ricotta, chicken, and mozzarella.
- Finish with a final layer of noodles, the remaining tomato sauce, and mozzarella cheese.
- Bake uncovered for about 45 minutes until cheese is melted and golden.
- Let lasagna rest for 10-15 minutes before slicing and serving.
Notes
Feel free to add vegetables like spinach or zucchini to the layers for extra nutrition. This dish also freezes well for up to 3 months.