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This ground chicken lasagna takes some time but well worth the wait! Serve with Caesar salad and crusty fresh bread.
Ingredients
- ground chicken: 1 pound
- garlic: 2 clove (minced, to taste)
- marinara sauce: 1 jar (24 ounce jar)
- dry red wine: 0.5 cup
- water: 0.5 cup
- ricotta cheese: 1 container (15 ounce container)
- mozzarella cheese: 2 cups (shredded)
- ½ cups grated Parmesan cheese: 1 piece (divided)
- eggs: 2 piece (beaten)
- basil: 2 tsp (to taste, dried)
- parsley: 2 tsp (to taste, dried)
- no-boil lasagna noodles: 9 piece
- aluminum foil:
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add marinara sauce, red wine, and water. Cook until heated through, about 5 minutes.
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Meanwhile, mix ricotta cheese, mozzarella cheese, 1/2 of the Parmesan cheese, eggs, basil, and parsley together in a bowl.
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Spread a 1/4 of the meat sauce over the bottom of a 9x13-inch baking dish, top with 3 noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with remaining meat sauce. Cover tightly with aluminum foil.
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Bake in the preheated oven for 1 hour. Remove foil and top with remaining Parmesan. Bake, uncovered, until cheese is melted and bubbling, about 5 minutes more.
