Ingredients: |
Ingredients: •
• 1 box lasagna noodles
• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless skinless chicken breasts, cut into pieces
• 2 tsp. dried oregano
• kosher salt
• Freshly ground black pepper
• 2 tbsp. balsamic vinegar
• 3 cloves garlic, minced, divided
• 3 tbsp. butter
• 3 tbsp. all-purpose flour
• 2 1/2 c. milk
• 5 c. 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
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Directions: |
Directions:
1. Preheat oven to 375º. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain. OR USE NO COOK NOODLES, COVER AND BAKE FOR 35 MINUTES, UNCOVER AND BAKE ANOTHER 10 TO 15 MINUTES
2. Meanwhile, 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.
3. 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.
4. Assemble lasagna: In a small bowl, stir together ricotta and egg and season with salt and pepper.
5. In a large 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.
6. Bake until bubbly and golden, 35 minutes.
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This recipe for CAPRESE CHICKEN LASAGNA is from