Sunday, April 8, 2012

The Anti-Chicken Fingers Movement ~ Garlic Chicken Lasagna

Okay, my hubby - who prefers beef over chicken and potatoes over pasta had two helpings. Enough said!

2 cups roasted chicken, shredded
2 bulbs of garlic
1/4 sweet yellow onion, diced finely
6-7 fresh basil leaves, chopped (I used dried)
Dried oregano, to taste
Sea salt and freshly cracked pepper, to taste
1 (32 ounce) container ricotta cheese (I used part skim fat for 1/2 of it & didn't have enough so used FF greek yogurt for the other half)
1 egg
5-6 fresh basil leaves, chopped (dried again)
Dried oregano, to taste
Fresh nutmeg, grated, to taste
1/2 cup + 3 tbsp of Parmesan cheese (divided)
9 whole wheat lasagna noodles, cooked per instructions
mozzarella cheese, shredded
1-Cup Marinara sauce

Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste in a medium sized bowl. 
Preheat oven to 375 degrees. Coat a large 9×13 baking dish with cooking spray.
In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, marinara, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.
Layer a 9 × 13 inch baking 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; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing. Enjoy.  ~ Happy Eating Friends! Trina

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