Description
A comforting layers of a classic Italian favorite in a streamlined, family-friendly dish using no-boil lasagna sheets.
Ingredients
Scale
- 8–9 pieces no-boil lasagna noodles
- 3 cups cooked chicken (shredded)
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- Salt to taste salt
- Black pepper to taste black pepper
- 2 tbsp unsalted butter (melted)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Mix ricotta, egg, half the Parmesan, oregano, basil, garlic powder, salt, and pepper in a bowl.
- Season the shredded chicken with salt, pepper, and melted butter.
- Layer sauce, noodles, chicken, ricotta mixture, and mozzarella in the dish, repeating twice and finishing with cheese.
- Cover with foil and bake for 35 minutes, then uncover and bake 10 more minutes until golden.
- Rest for 10-15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Store leftovers in the fridge for up to 4 days. Freeze unbaked for up to 3 months. Thaw before baking.