- 6
Ingredients
- Ingredients
- 1 1 1 tbsp olive oil
- 6 6 3/4-inch boneless, skinless chicken breast halves, cut into 3/4-inch cubes
- 2 2 2 large carrots, peeled and shredded
- 1 1/2 1 1/2 1/2 cups sliced mushrooms
- 1 1 1 small yellow onion, diced
- 3 3 3 cups chicken broth
- 1 1 1 (28oz/796ml) can diced tomatoes
- 1 1 1 cup tomato sauce
- 1 1 1 tsp dried oregano
- 1/2 1/2 1/2 tsp dried basil
- 1/4 1/4 1/4 tsp kosher salt
- 1/8 1/8 1/8 tsp freshly ground black pepper
- 6 6 6 oven-ready lasagna noodles, broken
- 1 1/2 1 1/2 1/2 tsp cornstarch
- 1 1 1 cup ricotta cheese, for topping
- 1/2 1/2 1/2 cup shredded mozzarella cheese, for topping
- 1/4 1/4 1/4 cup freshly grated Parmesan cheese, for topping
Preparation
Step 1
Heat the olive oil in a large soup pot over medium-high heat. Sauté chicken for 4 minutes until lightly browned. Stir in carrots, mushrooms and onions, cooking an additional 4-5 minutes.
Add broth, diced tomatoes with juice, tomato sauce, oregano, basil, salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low and cook covered for 5 minutes. Turn heat to high and return to a boil. Add lasagna noodles and simmer over low heat for 20 minutes or until tender.
In a small bowl, combine cornstarch and a ladle of liquid from the soup pot. Mix to combine and stir into pot, thickening the broth.
Directions
Heat the olive oil in a large soup pot over medium-high heat. Sauté chicken for 4 minutes until lightly browned. Stir in carrots, mushrooms and onions, cooking an additional 4-5 minutes.
Add broth, diced tomatoes with juice, tomato sauce, oregano, basil, salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low and cook covered for 5 minutes. Turn heat to high and return to a boil. Add lasagna noodles and simmer over low heat for 20 minutes or until tender.
In a small bowl, combine cornstarch and a ladle of liquid from the soup pot. Mix to combine and stir into pot, thickening the broth.