Chicken Lasagna

Lasagna is such a comfort food and chicken lasagna is no exception. I love this lasagna, it is incredible delicious and is layered with not only ricotta cheese, but a homemade creamy cheese sauce.

Chicken Lasagna

Ingredients:

• 12 uncooked lasagna noodles

Filling

• 1 tablespoon olive oil
• 1 1/2 pounds boneless skinless chicken breasts
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 12 ounces whole milk ricotta cheese
• 1 egg
• 2 ounces shredded Parmesan Romano cheese

Cheese Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon all purpose flour
• 2 1/2 cups half and half
• 4 ounces shredded Parmesan Romano Cheese
• 12 ounces shredded mozzarella, divided

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. Cook the lasagna noodles according to the package directions, cooking for only half of the cooking time, they will cook the rest of the way in the oven. Drain and rinse with cold water. Set aside.
3. While preparing the pasta, heat the oil in a large skillet. Season both sides of the chicken with the pepper, oregano and basil and add to the skillet. Cook for about 10 minutes or until browned. Flip the chicken over and cook an additional 10 minutes or until the chicken is completely cooked and browned.
4. Remove the chicken and set aside. Allow to rest for 10 minutes and then shred using 2 forks.
5. In a medium bowl, stir together the ricotta cheese, egg and 2 ounces Parmesan Romano cheese until well mixed. Stir in the shredded chicken. Set aside.
6. In saucepan, melt the butter over medium heat. Whisk in the flour, until completely mixed. Slowly pour in the milk while whisking constantly. Bring the mixture to a simmer.
7. Once the mixture reaches a simmer, stir in 4 ounces of Parmesan Romano cheese and 8 ounces mozzarella cheese. Continue to stir until the cheese is completely melted and sauce is smooth.
8. Place 3 lasagna noodles in the bottom of the prepared baking dish. If desired cut the extra lasagna noodles to fill in any gaps in the bottom of the pan.
9. Gently spread 1/3 of the ricotta cheese mixture over the noodles. Spoon 1/3 of the cheese sauce over top. Repeat the layer 2 more times.
10. Evenly sprinkle the remaining 4 ounces of mozzarella on top of the lasagna.
11. Bake for 35-40 minutes.

Enjoy!!!

Notes:
Whenever making lasagna I always cook extra noodles to cut up and fill in any gaps that 3 full noodles do not cover in my 9x13 inch baking dish.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 447
Total Fat		23g
Saturated Fat		13.1g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.5g
Trans Fat		0g
Cholesterol		122.4mg
Sodium		611.7mg
Potassium		174.8mg
Total Carbohydrates		22.8g
Dietary Fiber		1.2g
Sugars		3.6g
Protein		36.1g
Vitamin A 14.4% Vitamin C 1.2%
Calcium 49.3% Iron 8.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Sugar Dish Me.