Heavenly Chicken Lasagna Recipe
Serving Size / Yield
- Tomato Sauce:
- 3 Tbs. extra-virgin olive oil
- 1/2 medium onion, diced
- 5 garlic cloves, minced
- 2 lb. tomatoes, peeled, seeded, and diced
- 1 tsp. diced jalapeno pepper (optional)
- 1 Tbs. chopped fresh thyme leaves
- 1 Tbs. chopped fresh basil leaves
- Freshly ground black pepper
- Lasagna Noodles:
- 3/4 lb. dried lasagna noodles
- 1 Tbs. extra-virgin olive oil
- 1 lb. fresh spinach leaves, stemmed and washed
- 2 Tbs. extra-virgin olive oil
- 1 garlic clove, minced
- Freshly ground black pepper
- 2 C. bite-sized pieces rotisserie chicken
- 3 Tbs. grated Parmesan cheese
- 6 oz. mascarpone, at room temperature
- 6 oz. shredded mozzarella cheese
- 1/2 C. good quality canned chicken broth
First, make the Tomato Sauce: In a large saute pan, heat the oil over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Stir in the tomatoes, jalapeno, thyme and basil, reduce the heat and cook until the sauce is thick, about 15 minutes. Season to taste with salt and pepper. While the sauce is simmering, prepare the lasagna noodles. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, tender but still chewy, following the manufacturer's suggested cooking time. Drain well, rinse with cold running water, and drain again. In a bowl, gently toss with the olive oil to prevent sticking. Set aside.
Prepare the filling: Bring a pot of salted water to a boil. Fill a mixing bowl with ice and water. Add the spinach to the boiling water and boil for about 30 seconds, drain, and immediately transfer to the ice water. Drain again. With your hands, gather together the cooled spinach and squeeze out excess water. Chop coarsely. In a small skillet, heat the 2 Tbs. olive oil over medium heat. Add the garlic. Sauté the spinach, stirring just until evenly coated. Season with salt and pepper and set aside.
In a small bowl, combine the chicken with 3 Tbs. tomato sauce and 1 Tbs. Parmesan cheese. Season with black pepper and salt. Set aside. Preheat the oven to 400 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray. Arrange a layer of noodles in the bottom. With a spoon, spread the mascarpone over the pasta. Cover with the chopped spinach. Top with more pasta and spread the chicken mixture on top. Top with a third layer of pasta. Spread 1 C. of the tomato sauce on top. Cover with a final layer of pasta, then the mozzarella and remaining Parmesan.
Bake in the preheated oven until the cheese is nicely browned, 30 to 35 minutes. Remove from the oven and leave at room temperature to settle for 10 minutes. Meanwhile, in a small saucepan, stir the chicken broth into the remaining sauce and warm over medium heat. Taste and adjust the seasonings. To serve, use a sharp serrated knife to cut into 6 equal rectangles. Spoon some sauce onto each serving plates. With a spatula, carefully remove each portion of lasagna and transfer to a plate.
Yield: 6 servings
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