Recipe Of Chicken Lasagna

Introduction

Ingredients

• Lasagna sheets (9-12)
• Chicken breast (2)
• Olive oil (2 tablespoons)
• Garlic (4 cloves, minced)
• Onion (1, chopped)
• Tomato sauce (2 cups)
• Water (1 cup)
• Salt (1 teaspoon)
• Pepper (1/2 teaspoon)
• Ricotta cheese (1 cup)
• Mozzarella cheese (2 cups, shredded)
• Parmesan cheese (1/2 cup, grated)
• Parsley (1/4 cup, chopped)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Boil the lasagna sheets in a large pot of salted water for 8-10 minutes or until they are al dente.
3. Drain the lasagna sheets and set them aside.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add minced garlic and chopped onion to the skillet and cook until the onion is translucent.
6. Add chopped chicken breast to the skillet and cook until it is no longer pink.
7. Add tomato sauce, water, salt, and pepper to the skillet and bring the mixture to a boil.
8. Reduce the heat and let the sauce simmer for 15-20 minutes.
9. In a separate bowl, mix ricotta cheese, shredded mozzarella cheese, and chopped parsley.
10. Take a 9x13 inch baking dish and spread a layer of tomato sauce on the bottom.
11. Add a layer of lasagna sheets on top of the sauce.
12. Add a layer of the ricotta cheese mixture on top of the lasagna sheets.
13. Add another layer of tomato sauce on top of the cheese mixture.
14. Repeat the layers until you run out of ingredients.
15. Sprinkle grated parmesan cheese on top of the lasagna.
16. Cover the baking dish with foil and bake for 25 minutes.
17. Remove the foil and bake for an additional 25 minutes or until the cheese is melted and bubbly.
18. Let the lasagna cool for 10-15 minutes before serving.
19. Serve with garlic bread and a side salad.

Nutrition

• Calories: 482
• Total fat: 23.1g
• Saturated fat: 11.3g
• Cholesterol: 109mg
• Sodium: 865mg
• Total carbohydrates: 33.5g
• Dietary fiber: 2.9g
• Sugars: 6.1g
• Protein: 34.9g

Conclusion