Chicken and Roasted Garlic Lasagna
Servings 8
Equipment
- 9x13-inch baking dish
- Large pot
Ingredients
Chicken Mixture Ingredients:
- 2 cups roasted chicken shredded
- 2 bulbs of roasted garlic
- ¼ yellow onion diced finely
- 5-6 baby bell peppers diced finely (I used red & yellow)
- 6-7 fresh basil leaves chopped
- Dried oregano to taste
- Sea salt and freshly cracked pepper to taste
Other Ingredients:
- 1 (15 oz) container ricotta cheese
- 1 egg
- 5-6 fresh basil leaves chopped
- Dried Oregano to taste
- Fresh nutmeg grated, to taste
- ½ cup + 3 tbsp of Parmesan cheese divided
- 4 cups of roasted garlic and basil marinara
- 9 lasagna noodles cooked per instructions
- Mozzarella cheese shredded
Instructions
- Prepare the roasted garlic. Click the link up above for instructions.
- Preheat oven to 375 degrees. Coat a large 9x13-inch baking dish with cooking spray.
- Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt, and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.
- In a large bowl, add ricotta, egg, ½ cup of parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.
- Meanwhile, cook the lasagna noodles in a large pot of salted water, per instructions, then drain.
- Layer a 9 x 13-inch baking pan with just enough sauce to cover the bottom.
- Lay three lasagna noodles in the pan.
- Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella.
- Spoon some sauce over the cheese; repeat the layering.
- Finish with a layer of noodles and remaining sauce.
- Sprinkle with mozzarella cheese, the remaining 3 tablespoons of parmesan cheese, and a sprinkle of basil or oregano.
- Bake covered in a preheated oven for 30 minutes.
- Uncover and bake for 15 minutes.
- Let cool for 10 minutes before slicing. Enjoy.