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Ingredients
- 2 cups roasted chicken, shredded
- 2 bulbs of roasted garlic
- 1/4 sweet yellow onion, diced finely
- 5-6 baby bell peppers, diced finely (I used red & yellow)
- 6-7 fresh basil leaves, chopped
- Dried oregano, to taste
- Sea salt and freshly cracked pepper, to taste
Preparation
Step 1
Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.
9 whole wheat lasagna noodles, cooked per instructions
Preheat oven to 375 degrees.
Coat a large 9×13 baking dish with cooking spray.In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.
Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano.
Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing. Enjoy.
I made this without the peppers and onions because my kids don’t like “chunks.” Instead, I added ground up fresh spinach. When my kids asked what the green stuff was, I told them it was Italian seasoning. They LOVED it.
It’s in the oven as we speak….I hope it turns out well! I added spinach and used the no-bake noodles. I’m crossing my fingers! I will say that I absolutely LOVED the roasted garlic step! It was so fun squeezing that garlic out! Haha!
Trail Mix