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