Leftover Chicken Lasagna
After I made the delicious stew, I had some chicken left over- this is a great way to make a completely new dish!!! If you haven’t cooked the stew and don’t have leftover chicken- just buy a rotisserie chicken…
- Leftover chicken breast, meat taken off and chopped, mixed with any leftover gravy. It should be about a cup.
- 1 cup ricotta cheese
- 2 garlic cloves, chopped
- ½ cup grated Parmigiano Reggiano
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1 egg, beaten
Mix all the ingredients in a medium bowl and keep aside.
- 3 to 4 cups fresh tomato sauce
- 9 lasagna noodles (I used no bake ones)
- 1 medium sized oven proof dish
- 5 to 6 small slices of fresh mozzarella
Preheat oven to 350 degrees F.
Dip the no bake noodles in tomato sauce and place three at the bottom of the dish. Add half the amount of ricotta cheese mixture and top with half the amount of chicken. Top with three more no bake noodles (dipped in tomato sauce) and repeat the process. Finally top with the last three no bake noodles (dipped in tomato sauce) and add at least a cup of tomato sauce on top, covering all corners (add more sauce if needed). Top with fresh mozzarella and then cover with aluminum foil. Bake in oven for 45 minutes. Take out and let it rest for at least 15 minutes before serving.
