Easy Chicken Lasagna

Easy Chicken Lasagna

Paired with a simple green salad and some crusty bread, this recipe for chicken lasagna makes for an easy weeknight meal.

Ingredients :

• olive oil, for coating baking dish
• 9 to 12 lasagna noodles
• 1 cup ricotta cheese
• 1 egg
• 1/4 cup grated parmigiano-reggiano
• zest of 1 fresh lemon
• 1/2 teaspoon kosher or sea salt, or to taste
• fresh cracked black pepper, to taste
• 24 ounces tomato sauce
• 2 cups shredded or chopped cooked chicken
• 16 ounces (1 pound) grated mozzarella cheese

Directions

1. Preheat oven to 375°F. Lightly coat a 2-quart baking dish with olive oil and set aside.
2. Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
3. In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt, and pepper. Set aside.
4. Spread a light layer of tomato sauce on the bottom of the baking dish. Lay three to four lasagna noodles lengthwise over the sauce.
5. Layer a third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the chicken over the ricotta and then spread a third of the mozzarella cheese. Repeat this pattern: noodles, sauce, ricotta cheese, chicken, and mozzarella cheese. Add a final layer of lasagna noodles, then add remaining tomato sauce and mozzarella cheese.
6. Bake lasagna for about 45 minutes or until the top cheese is melted and golden.
7. Remove from oven; allow to cool for about 10 to 15 minutes before serving.