Recipes Nugget Markets Signature Recipes
Chicken & Roasted Garlic Lasagna
- Prep time
- 20 minutes PT20M
- Cook time
- 55–60 minutes PT60M
- Yield
- 4–6 servings
- Difficulty
No-boil noodles make building this lovely lasagna a breeze. Use the extra time to make your own cream sauce for the ultimate comfort food decadence.
Ingredients
- 1 tablespoon vegetable oil
- ½ pound ground chicken
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 tablespoon unsalted butter
- 2 teaspoons crushed garlic
- 1¼ cups whole milk
- 1¼ cups heavy cream
- ⅔ cup grated Parmesan cheese, plus 1 ounce shredded, divided
- 10 no-boil lasagna noodles
- 10 ounces frozen spinach, drained
- 10 ounces whole milk ricotta
- 1 pound whole milk mozzarella, shredded
- 2 ounces roasted garlic, chopped
Preparation
Heat a 2-quart sauce pot on medium-high heat. Add vegetable oil and brown ground chicken, breaking it up into small pieces. Season with salt and pepper and remove from pan once cooked through.
Add the butter and garlic and sauté for 15–20 seconds, then add the milk and cream. Bring to a boil, then reduce heat to low. Add the grated Parmesan cheese and whisk until evenly incorporated, then remove from heat.
Heat oven to 325°F.
Build lasagna in a 9x9-inch baking dish by placing a thin layer of sauce on the bottom followed by 2 lasagna sheets. Coat each lasagna sheet with sauce, then with cooked chicken, spinach, ricotta, shredded mozzarella, and roasted garlic, and then 2 more lasagna sheets. Make 4 more layers, with the last 2 sheets only topped with shredded mozzarella and shredded Parmesan. Evenly distribute any remaining sauce over the top layer.
Cover dish with foil and bake for 45 minutes. Remove foil, increase oven temperature to 375°F, and bake 10 more minutes, or until the cheese is browned. Let rest 10 minutes before serving.