Combined with an easy eco-friendly salad and a few crusty bread, this chicken lasagna is a straightforward weeknight meal. Plus: More Pasta Recipes
Steps to make It
Preheat oven to 375°. Gently coat a couple-quart baking dish with essential olive oil and hang aside.
Prepare lasagna noodles until al dente based on package instructions. Rinse under cold water until awesome. Lay the cooked pasta flat and hang aside.
Inside a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, pepper and salt. Put aside.
Spread an easy layer of tomato sauce at the base from the baking dish. Lay three or four lasagna noodles lengthwise within the sauce.
Layer one-third from the remaining tomato sauce within the lasagna noodles after which layer 1 / 2 of the ricotta mixture. Layer 1 / 2 of the chicken within the ricotta after which spread one-third from the mozzarella cheese. Continue doing this pattern: noodles, sauce, ricotta cheese, chicken and mozzarella cheese. Give a final layer of lasagna noodles, adding remaining tomato sauce and remaining mozzarella cheese.
Bake lasagna for around forty-five minutes or before the top cheese is melted and golden.
Remove from oven let it awesome for around ten to fifteen minutes before serving.