Savory Chicken Lasagna: A Comfort Food Classic with a Flavorful Twist
Ingredients
- For the Meat Sauce:
- 1 tbsp light olive oil
- 1 cup finely chopped onion
- 3 garlic cloves minced
- 2 lb ground chicken
- Optional 1 cup diced Andouille chicken sausage
- 2 15 oz cans tomato sauce
- 15 oz chicken stock use tomato sauce can to measure
- 12 oz tomato paste
- 2 tsp Italian seasoning
- 1/8 tsp ground cinnamon
- 1/2 tsp crushed red pepper flakes optional
- 1 tsp salt
- 1/2 tsp black pepper
- For the Cheese Mixture:
- 16 oz cottage cheese or ricotta cheese substitute
- 32 oz mozzarella cheese freshly shredded
- 1/2 cup grated Parmesan cheese
- Ricotta Cheese Substitute if needed:
- 1 cup sour cream
- 1 cup cream cheese softened
- For the Pasta:
- 9 –11 uncooked lasagna noodles
Instructions
- In a large skillet over medium heat, heat olive oil. Add onion and garlic, sauté 2–3 minutes. Stir in ground chicken and sausage (if using). Cook 3–4 minutes until browned. Add tomato sauce, stock, paste, and seasonings. Simmer for 15–20 minutes.
- Bring a large pot of salted water to boil. Cook lasagna noodles until al dente. Drain and rinse with cold water.
- Set oven to 350°F. Grease a 9×13-inch baking dish.
- Spread 1/2 cup meat sauce in the bottom of the dish.
- Layer 3 noodles, half the ricotta (or substitute), 1/3 meat sauce, 1/3 mozzarella, and 1/2 Parmesan.
- Repeat layers.
- Top with final noodles, remaining meat sauce, and mozzarella.
- Cover with foil sprayed with nonstick spray. Bake for 1 hour. Uncover and bake an additional 10 minutes. Let rest for 10–15 minutes before slicing.
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