Ground Chicken Lasagna is the perfect main course made with parboiled lasagna noodles that are filled with ground chicken cooked in homemade marinara sauce. The noodles are layered alternatively with ricotta sauce and ground chicken. A rich layer of cheese on top forms a golden-brown crust that is then garnished with parsley or parmesan cheese.
Origin:
I was quite honestly surprised to read that the ubiquitous Italian lasagna has, in fact, several different origin stories: two Greek and one (wait for it) English. The first two are Greek origin stories that go back to Before Common Era (BCE), and the third English one is more Middle Ages.
- Laganon: The tale goes that as the Romans expanded into Greece, they came across a dish called lagoon, which is a durum wheat-based pastry dough that is cut into flat pasta strips. Taking it back, the Romans created a proto-lasagna dish called lasagne patina.
- Lasagnum: This is a Greek dish that was used to make pasta. Like the previous story, it made its way back to Rome and the idea was to layer the noodles with meat or fish and serve it in lasagnum.
- Loseyn: The loseyn is an English dish harkening back to the 14th century, which also talks of meat and vegetable layered between flat wheat ‘foils’ and garnished with soft cheese.
My own introduction to lasagna is a more conventional 20thcentury story and goes back to my first trip to Rome. My husband and I came across a small restaurant that served vegetable lasagna. I don’t partake of pork or beef, so I was thrilled to try the vegetarian version of this iconic dish. I was totally taken with the eggplant and mushroom sauced lasagna that had been baked with rich creamy cheese bechamel. To be honest, I was expecting that the flavor of the vegetables would be overwhelmed by the rich sauce or cheese. I was pleasantly surprised that I could taste the flavor of the eggplant and savor the crisp cremini that accentuated this wonderful dish.
I have applied the principle that I knew was achievable. So the recipe below adheres to the concept that neither the sauce nor the ricotta sauce topping should overshadow the delicate flavors of the vegetables or the meat. My Italian friend had inspired me to make the ricotta sauce using eggs. I have incorporated her idea of adding egg to the ricotta to make it rich and creamy by whisking it well until creamy.
How to make the Ground Chicken Lasagna:
1. How to make the ground chicken filling:
- Heat a Dutch oven with butter and olive oil. Sauté the onions and garlic for 2 minutes and add the tomatoes.
- Toss in the mushrooms and the basil, homemade marinara sauce and sundried tomato pesto and cook for a minute.
- Add the pepper, season with spices, dried herbs, and salt.
- Add the ground chicken and cook on high for 6-8 minutes stir occasionally.
- Thicken the ground chicken filling until it is neither runny nor dry.
2. How to prepare the ricotta sauce:
- Add the egg to the ricotta cheese in a mixing bowl.
- Whisk the mixture with a pinch of salt for a few seconds.
3. How to assemble the Ground Chicken Lasagna:
- Preheat the oven to 375 degrees F. Parboil or partially cook the lasagna noodles and drain them. In a 9″x 13″ lasagna baking dish, spray the bottom with olive oil. Arrange a few noodles on the bottom by overlapping them a little.
- Spoon some of the ground chicken filling on top.
- Place a few noodles on top. Spread the ricotta sauce on top of the noodles and place a few slices of Mozzarella.
- Repeat the process of noodles layers, ricotta sauce, Mozzarella slices and finally top with the Parmesan and Romano cheeses. Bake 20 minutes covered with a foil sprayed with olive oil.
- Remove the foil and bake uncovered for 25 minutes or until golden brown on top.
1. Parboil the noodles or use readymade lasagna sheets. Partially cooking the noodles and layering with the cooked meat and the sauce helps seal the flavors in while also keeping the lasagna moist and juicy.
2. Homemade marinara sauce must be thick and not runny.
3. Whisking egg in the ricotta sauce contributes to a creamy texture and moist lasagna.
Serving suggestions:
The Ground Chicken Lasagna can be served with a salad or homemade bread. You could try serving with my
Storing:
Ground Chicken Lasagna can be refrigerated for 2-3 days and frozen for a couple of months. To reheat, thaw it and either microwave it for a couple of minutes or bake at the lowest settings for 15-20 minutes until heated through.
Ground Chicken Lasagna
Equipment
- Dutch oven, lasagna baking dish
Ingredients
For the ground chicken:
- 1 lb ground chicken
- 1 tbsp butter
- 1 tbsp olive oil extra virgin
- 2 red onion
- 3 tomato
- ¾ cup sundried tomato pesto
- 2 cup marinara sauce
- 4 clove garlic crushed
- 1 bell pepper chopped
- 8 cremini mushroom chopped
- 6 basil leaves
- 1 tsp Italian seasoning
- ¾ tsp cayenne powder
- 1½ tsp salt
- ½ tsp ground pepper
For the ricotta sauce:
- 1 cup Ricotta cheese
- 1 egg
For the Ground Chicken Lasagna assembly:
- 1 lb lasagna noodles
- ½ cup Parmesan and Romano cheese
- 8 Mozzarella slices fresh
- 4 sprig parsley
Instructions
How to make the ground chicken filling:
- Heat a Dutch oven with butter and olive oil. Sauté the onions, garlic for 2 minutes and add the tomatoes.
- Toss in the mushrooms and the basil, marinara sauce and sundried tomato pesto and cook for a minute.
- Add the pepper, season with spices, dried herbs and salt.
- Add the ground chicken and cook on high for 6-8 minutes stir occasionally.
- Thicken the ground chicken filling until it is neither runny nor dry.
Prepare the ricotta sauce:
- Add the egg to the ricotta cheese in a mixing bowl.
- Whisk the mixture with a pinch of salt for a few seconds.
How to assemble Ground Chicken Lasagna:
- Preheat the oven to 375 degrees F. Parboil or partially cook the lasagna noodles and drain them. In a 9"x 13" lasagna baking dish, spray the bottom with olive oil. Arrange a few noodles on the bottom by overlapping them a little.
- Spoon some of the ground chicken filling on top.
- Place a few noodles on top. Spread the ricotta sauce on top of the noodles and place a few slices of Mozzarella.
- Repeat the process of noodles layers, ricotta sauce, Mozzarella slices and finally top with the Parmesan and Romano cheese. Bake 20 minutes covered with a foil sprayed with olive oil.
- Remove the foil and bake uncovered for 25 minutes or until golden brown on top.
Notes
- Adding homemade bechamel sauce on top of the lasagna is optional.
Nutrition
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this lasagna recipe is so tasty and perfect for the holidays!!
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