Chicken Lasagna
Yield: Makes 12 servings
Active Time: 50 minutes
Total Time: 90 minutes
Ingredients
Fresh parsley
Lasagna sheets: MUCH easier and tastier than lasagna noodles
Freshly grated mozzarella
- 1 pack Lasagna Sheets (or 12 Lasagna noodles, cooked)
- 2 x 14.5 oz Cans Diced Tomatoes, Canned, Drained
- 3 x 6 oz Cans Tomato Paste, Canned
- 2 Cups Fresh Mushrooms, Sliced
- 1/3 Cup Onion, Chopped
- 4-1/2 tsp Basil
- 3/4 tsp Salt
- 1 tsp Salt
- 1/8 tsp Garlic Powder
- 4 Cups Uncooked Diced Chicken
- 2 Eggs, Lightly Beaten
- 4 Cups Ricotta Cheese
- 3/4 Cup Parmesan Cheese, Freshly Grated
- 1/2 Cup Fresh Parsley, Minced
- 3/4 tsp Black Pepper
- 3 Cups Mozzarella Cheese, Shredded
Lasagna prep
Preparation
Make meat mixture
Preheat oven to 375°. If using lasagna noodles, cook, drain, and set aside. In a large saucepan, combine tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer 25 minutes to allow flavors to blend. Add chicken; heat through.
Make cheese mixture
In a large bowl, combine eggs, ricotta cheese, Parmesan cheese, parsley, pepper and remaining salt.
Layer lasagna
Layers, finished!
Place four noodles (or two sheets) in a 13×9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice.
Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand 15 minutes before cutting.
