Craving a delicious, comforting meal that’s surprisingly easy to make? Look no further! This Chicken Lasagna recipe with homemade red sauce is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Forget those complicated, time-consuming lasagna recipes; this one is designed for busy cooks who still want to enjoy a fantastic, homemade meal. This recipe balances ease of preparation with rich, satisfying flavors, making it one of the best recipes in your healthy meal repertoire.
Ingredients:
For the Red Sauce:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Lasagna:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 9 lasagna noodles (oven-ready preferred)
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
Instructions:
Making the Red Sauce:
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally. The longer it simmers, the richer the flavor will be! This is a great time to multitask and prepare other ingredients.
Assembling the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
- Spread a thin layer of red sauce in the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken and half of the remaining sauce.
- Repeat layers: noodles, ricotta mixture, chicken, sauce.
- Top with the remaining lasagna noodles and the mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
Tips for the Best Chicken Lasagna:
- Cook the chicken ahead: Shredding pre-cooked chicken significantly speeds up the process. Rotisserie chicken works perfectly!
- Don't overcook the noodles: Follow package directions carefully to avoid mushy lasagna. Oven-ready noodles are a fantastic time saver.
- Let it rest: Allow the lasagna to rest for 10-15 minutes after baking before slicing and serving. This allows the sauce to set and makes it easier to cut.
Variations:
- Add vegetables: Incorporate sautéed spinach, mushrooms, or zucchini for extra flavor and nutrients.
- Spice it up: Add a pinch of cayenne pepper to the sauce for a little kick.
- Use different cheeses: Experiment with provolone, fontina, or a blend of Italian cheeses.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 40-50g
This Chicken Lasagna recipe is a fantastic example of easy recipes that deliver big on taste and satisfaction. It's a quick dinner idea that’s perfect for busy weeknights, and it's sure to become a family favorite. Enjoy!