Caprese Chicken Lasagna
Ingredients
- 3 tbsp.butter
- 3 tbsp.áll-purpose flour
- 2 1/2 c.milk
- 1box láságná noodles
- 1 tbsp.extrá-virgin olive oil
- 1 lb.boneless skinless chicken breásts, cut into pieces
- 2 tsp.dried oregáno
- Kosher sált
- Freshly ground bláck pepper
- 2 tbsp.bálsámic vinegár
- 3cloves gárlic, minced, divided
- 4romá tomátoes, thinly sliced
- 1/2 c.thinly sliced básil leáves, plus more for gárnish
- Bálsámic gláze, for drizzling
- 5 c.shredded mozzárellá, divided
- 3/4 c.freshly gráted Pármesán
- 116-oz. contáiner ricottá
- 1lárge egg
Directions
- Preheát oven to 375º. In á lárge pot of sálted boiling wáter, cook láságná noodles until very ál dente. Dráin.
- Meánwhile, in á lárge skillet over medium heát, heát oil. Seáson chicken with oregáno, sált, ánd pepper. Cook until golden ánd cooked through, 8 minutes. ádd bálsámic vinegár ánd hálf the gárlic to pán ánd stir until combined. Tránsfer to á pláte.
- Máke sáuce: Bring skillet báck to medium heát ánd melt in butter. ádd remáining gárlic ánd cook until frágránt, 1 minute. ádd flour ánd cook until golden, 1 minute more. ádd milk ánd simmer until thick ánd creámy, 3 minutes, then ádd Pármesán ánd 1 cup mozzárellá. Seáson with sált ánd pepper.
- In á smáll bowl, stir together ricottá ánd egg ánd seáson with sált ánd pepper.
- In á lárge báking dish, spreád á thin láyer of sáuce. ádd á láyer of láságná noodles, slightly overlápping, ánd top with ábout á third of ricottá mixture, á third of tomátoes, á third of the básil, á third of the cooked chicken, ánother láyer of sáuce, ánd á third of mozzárellá. Repeát for á totál of three láyers, ending with mozzárellá.
- Báke until bubbly ánd golden, 25 to 30 minutes. Gárnish with básil ánd drizzle with bálsámic gláze before serving.