Imagine a dish that combines the rich, comforting layers of traditional Italian lasagna with a mouthwatering twist of tender shredded chicken and three incredible cheeses. This Di Palamas Chicken Lasagna isn't just another pasta recipe – it's a culinary journey that transforms an ordinary dinner into an extraordinary dining experience. Whether you're looking to impress your family or create a show-stopping meal that will have everyone asking for seconds, this recipe is your golden ticket to becoming a kitchen superstar!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 9 lasagna noodles
- 2 cups cooked shredded chicken
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 cups marinara sauce
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- In a mixing bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, chopped fresh basil, salt, and pepper. Mix thoroughly until well incorporated.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking.
- Begin layering the lasagna: Place 3 lasagna noodles as the first layer, slightly overlapping.
- Spread half of the chicken and cheese mixture evenly over the noodles.
- Pour 1 cup of marinara sauce over the chicken mixture, ensuring even coverage.
- Repeat the layering process: 3 more lasagna noodles, remaining chicken and cheese mixture, and another cup of marinara sauce.
- Top with the final 3 lasagna noodles, remaining marinara sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese.
- Bake in the preheated oven for 45 minutes covered.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 10-15 minutes before serving. This allows the layers to set and makes cutting easier.
- Garnish with additional fresh basil if desired. Slice into 8 equal portions and serve hot.
Tips
- For maximum flavor, use freshly cooked or rotisserie chicken and shred it while it's still warm.
- Pro tip: Always slightly undercook your lasagna noodles, as they'll continue cooking in the oven and prevent a mushy texture.
- Let the lasagna rest for at least 10-15 minutes after baking. This crucial step allows the layers to set and makes cutting clean, beautiful portions much easier.
- For extra richness, consider adding a small amount of garlic or Italian seasoning to your chicken and cheese mixture.
- If you prefer a lighter version, you can substitute part-skim mozzarella and ricotta cheeses without compromising too much on flavor.
- Make sure to cover the lasagna with foil for the first 45 minutes to prevent the top from burning while ensuring the interior cooks evenly.
- For a beautiful presentation, garnish with fresh basil leaves right before serving to add a pop of color and fresh flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 110mg
