Serves 6 people
• 2 chicken filets
• 1/4 chopped yellow onion
• 1 tub (15oz) of ricotta cheese
• 2 cloves minced garlic
• 3 tbsp chopped fresh oregano and parsley
• 1 large egg
• 1 large can crushed tomatoes
• Salt and pepper to taste
• 2 1/2 cups grated mozzarella cheese
• 3/4 cups grated parmesan cheese
• 12 lasagna noodles
1. Warming up
Preheat your oven to 375 degrees. Boil water in a large pot. While the water is heating up, pour oil into a large pan and start to cook your chicken filets. Add garlic and your chopped onion to the pan. Once cooked through, take a fork and start to “scrape” the chicken until shredded.
2. The hidden ingredient
Put your chicken back into the pan and add your diced tomatoes, oregano, salt, pepper, minced garlic, and a teaspoon of olive oil. I secretly add a pinch of sugar to give the overall sauce a little sweetness to it. Mix together and let simmer under low heat.
4. In the mix
Prepare your cheese mixture. Stir together the ricotta cheese, the egg, and 1/4 tsp salt and pepper until it is one consistency. Stir in 2 cups mozzarella, fresh parsley, and 1/2 cup parmesan. I also add a pinch cayenne pepper for heat.
5. Line and roll
Line each lasagna noodle with the cheese mixture in the middle of the noodle. On top of the cheese mixture, do the same with the tomato sauce. Roll up each noodle and add to a nonstick pan.
6. Pathway to heaven
Once all the rolls are in the pan, cover the top with a layer of the tomato sauce. No need to waste! Add some extra mozzarella and parmesan to the top of that as well as some fresh chopped oregano. Bake for 25-30 mins.