- 12-15 lasagna noodles (I use the ones that have to be boiled before assembling the lasagna)
- 1 lb boneless, skinless chicken breasts
- Salt, pepper, dried thyme, dried rosemary, dried oregano
- 16 oz ricotta cheese
- 2 eggs
- 1/2 c chopped fresh parsley
- 1/2 sm onion, chopped (for sauce)
- 2 cloves garlic, chopped (for sauce)
- Pinch of red pepper flakes
- 24 oz light or heavy cream
- 1/2 c tomato sauce (optional, I used this for color and flavor in my sauce)
- Shredded Parmesan and mozzarella cheese
- Finely chopped veggies: 1/2 green pepper, 1/2 red pepper, 1 stalk celery, 1 carrot (sliced thin rounds), 1 c frozen broccoli cut into tiny florets, 1/2 red onion, 2 cloves garlic
- Sprinkle chicken with salt and pepper; add thyme, just a touch of rosemary, and a touch of oregano. I didn't fully coat the chicken, but used enough herbs to give it flavor. Cook chicken in a pan over medium-high heat until cooked through. Let slightly cool and then dice. Set aside.
- Mix ricotta, eggs, parsley, and some salt and pepper.
- Sauce: Heat 1 tbsp olive oil in a pot. Add onions and garlic for sauce as well as red pepper flakes; saute. Add cream and bring to a simmer. Add tomato sauce and stir, gently simmering. Season with salt and pepper. Mix in a small handful each of the Parmesan and mozzarella. Keep this on low heat, stirring occasionally, if you are not yet ready to assemble.
- Cook veggies: Heat olive oil in a pan. Add red onion, garlic, celery, peppers, carrots and saute for 3 min. Add broccoli and saute for 1-2 more minutes.
- Assemble lasagna: coat the bottom of a 9x13 baking dish with some of the sauce. Add 3 lasagna noodles. Top with ricotta mixture. Add a thin layer of chicken and a thin layer of veggies. Sprinkle with some cheese and top with sauce. Repeat - noodles, ricotta, chicken, veggies, cheese, sauce...ending with noodles, sauce, cheese.
- Bake on 350 for 40 minutes covered, 10 minutes uncovered. Let sit for 15 minutes before slicing so it sets.
We all (even Jon) loved the flavor in this lasagna!! I think the herbs on the chicken added a lot of flavor, and using a tomato cream sauce instead of just a white or red sauce added color, creaminess, and flavor. Don't be shy with the sauce - I could have used just a touch more on each layer to keep it moister.
I was happy with this and will definitely make it again. Although it's a lot of work to get everything ready to assemble, each step is easy. And what's the best part? Leftovers!!
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