Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, shredded
  • 1 tbsp (15ml) olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup (240ml) marinara sauce
  • ½ tsp (2g) dried oregano
  • Salt and pepper, to taste
  • 2 cups (480g) ricotta cheese
  • 1 large egg
  • 2 cups (200g) shredded mozzarella cheese, divided
  • 1 cup (100g) grated Parmesan cheese
  • ½ tsp (2g) Italian seasoning
  • 9-12 lasagna noodles (uncooked; no-boil recommended)
  • Extra shredded mozzarella for topping

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat.
  3. Add diced onion and sauté until translucent.
  4. Stir in garlic and cook for 1 minute.
  5. Add chicken and cook until no longer pink, then shred.
  6. Mix shredded chicken with marinara sauce, oregano, salt, and pepper in a bowl.
  7. In another bowl, combine ricotta, egg, 1 cup mozzarella, Parmesan, and Italian seasoning; mix well.
  8. Spread a layer of chicken filling on the bottom of the baking dish.
  9. Place 3-4 noodles on top.
  10. Spread half of the cheese mixture over the noodles.
  11. Repeat layers (chicken filling, noodles, cheese), ending with noodles on top.
  12. Spread remaining sauce over the top layer of noodles.
  13. Sprinkle with remaining mozzarella.
  14. Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes until cheese is bubbly and golden.
  15. Let rest for 10 minutes before slicing and serving.