Uncategorized

Caprese Chicken Lasagna

Lasagna, like tater tots, is a universally loved food group in this house. Especially Costco lasagna.

mmmmmm…

It’s always perfectly cheesy and so, so delicious. I have come to rely on their pre-made pans over the holidays, and really, whenever I think I might need one, which is pretty much one per month. Which has nothing to do with the holidays.

Right.

So as much as I am all about “homemade” in this house, some things are best left to the professionals. Even if the professionals make them by the thousands on a daily basis.

*ahem*

Anyway, I have to admit I’ve never made a non-tomato based version of lasagna before, so this recipe from Delish was truly a gamble. But really, just by reading the ingredients list, how can you go wrong? Short answer, you can’t. This was better than I’d hoped or expected – and definitely worth making again.

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Caprese Chicken Lasagna

I saved a bit of time by using chicken that I’d cooked earlier in my slow cooker. I seasoned it with the oregano and black pepper, then mixed the balsamic vinegar through it after shredding it.

  • 1 box oven ready lasagna noodles
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts, cut into pieces (I used cooked, shredded chicken)
  • 2 tsp. dried oregano
  • Freshly ground black pepper
  • 2 tbsp. balsamic vinegar
  • 3 cloves garlic, minced, divided
  • 6 tbsp. butter
  • 6 tbsp. all-purpose flour
  • 5 cups milk
  • 5 cups shredded mozzarella, divided
  • 3/4 c. freshly grated Parmesan
  • 1 15-ounce container ricotta
  • 1 large egg
  • 4 roma tomatoes, thinly sliced
  • 1/2 c. thinly sliced basil leaves

Preheat oven to 375º.

In a large skillet over medium heat, heat oil. Season chicken with dried oregano and salt and pepper. Cook until golden and no longer pink, 8 minutes. Add balsamic vinegar and half the garlic to pan and stir until combined. Transfer to a plate.

Make sauce: To skillet over medium heat, add butter. Let melt, then add remaining half garlic and cook 1 minute. Add flour and cook until golden, 1 minute more. Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan. Season with salt and pepper.

Assemble lasagna: In a small bowl, stir together ricotta and egg and season with pepper.

In a 9×13 baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella. Repeat with three layers, ending with mozzarella.

Bake until bubbly and golden, 35 minutes. Garnish with more basil and a drizzle of balsamic and serve.

~adapted from Delish

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