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Feb 8, 2014

Chicken and Roasted Garlic Lasagna

I saw this recipe for Chicken and Roasted Garlic Lasagna and it sounded so delicious.
I LOVE the taste of roasted garlic....think garlic mashed potatoes....and I knew it would be the perfect addition to this recipe. It is full of flavor and the combination of peppers, basil, and the roasted garlic blend beautifully!

This recipe makes a full lasagna in a 9x13 pan, but I halved it and put it in an 8x8 dish.
I have included the recipe both standard and halved.

You will need

Chicken Mixture
2 cups roasted chicken, shredded (I used a rotisserie shredded)
2 bulbs roasted garlic
1/4 sweet yellow onion, finely diced
5-6 baby bell peppers or 2-3 regular sized, finely diced (I used red and yellow)
6-7 fresh basil leaves, chopped
dried oregano, to taste
sea salt and fresh pepper, to taste

Other Ingredients
1 (32 oz) container ricotta cheese
1 egg
5-6 fresh basil leaves, chopped
dried oregano, to taste
fresh nutmeg, grated, to taste
1/2 cup + 3 Tbsp parmesan cheese (divided)
9 lasagna noodles, cooked
 3 cups mozzarella cheese, shredded
roasted garlic and basil marinara

Prepare the roasted garlic, recipe here.

Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, and chopped basil on a cutting board and chop all ingredients together. Then sprinkle with sea salt, pepper, and oregano (to taste).

Preheat the oven to 375 F.
Coat a 9x13 baking dish with cooking spray.

In a large bowl, add ricotta egg, 1/2 cup of parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and fresh pepper(to taste). Combine until mixed thoroughly.

Meanwhile, cook the lasagna noodles according to the package and drain.

Layer a 9x13 pan with just enough sauce to cover the bottom of the pan.
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.

{Look at all that delicious roasted garlic!}

Spoon some sauce over the cheese, repeat layering.

Finish with a layer of noodles and remaining sauce.
Sprinkle with mozzarella cheese, remaining 3 Tbsp of parmesan cheese  and a sprinkle of basil or oregano.

Bake covered in a preheated oven at 375 F for 30 minutes.
Uncover and bake for 15 more minutes.
Let cool for 5 minutes before slicing.

All the same ingredients, but
 I used 1 yellow bell pepper
1 red bell pepper
6 basil leaves
15 oz ricotta
1 egg
sprinkle of dried nutmeg
6 lasagna noodles

Make it the same way as above, and cook covered for 30 minutes at 375 F and then uncovered for 15 more minutes.


Recipe adapted from For the Love of Cooking

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