There is nothing fancy about this easy weeknight meal, which is fine by me. A few ingredients, 30 minutes, quick cleanup and my kids love it. Count me in.
This Lasagna Chicken recipe is one that just sort of evolved, but it has become one of our family staples, especially during a busy week filled with cub scouts and basketball.
Disclaimer, it's made with ready to go store bought ingredients, which at times aren't the healthiest versions, but you could absolutely tailor this to fit your needs however you want. Un-breaded (naked chicken), homemade spaghetti sauce, whatever you have time for.
For me, this is as good as it gets some nights (although I do try to throw in some fresh veggies on the side).
Lasagna Chicken is essentially Chicken Parmesan with the addition of ricotta cheese. I use precooked chicken strips, which I always have in our freezer, store bought spaghetti sauce, ricotta cheese and shredded mozzarella.
To start, spray a casserole dish with non-stick spray (makes cleanup a breeze, or layer foil in the dish for an even easier clean up!) and place as many chicken strips as needed, or as many will fit in one layer.
Add the ricotta on top. I usually dress my ricotta up a bit with some Parmesan cheese, garlic salt and an egg that helps the cheese bind a bit better and keep from running all over the chicken. But in a pinch, none of that is needed.
Cover with a jar of your favorite spaghetti sauce.
Bake uncovered at 375 degrees F for 30 minutes.
Enlist the help of a good broccoli chopper and prepare your side while the chicken bakes. Here is the link for the plastic chefs knives. They have been the best addition to our kitchen and are very safe!
Top with cheese and bake for an additional 5 minutes.
I also always let mine cool for 5-10 minutes after it comes out of the oven to help it "set up".
Voila! Done.
Easy Lasagna Chicken
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Ingredients:
- Precooked chicken tenders (desired amount, I used about 10)
- 1 jar of store bought spaghetti sauce
- 1 15 oz container Ricotta Cheese
- 1 egg
- 1/2 C Parmesan cheese
- 1 t garlic salt
- Shredded Mozzarella Cheese
Preheat oven to 375 degrees F.
Spray a 9x9 casserole dish with non-stick spray (makes cleanup a breeze, or layer foil in the dish for an even easier clean up!) and place as many chicken strips as needed, or as many will fit in one layer.
In a bowl combine the ricotta, egg, Parmesan and garlic salt and mix well. Dollop the ricotta on top of the chicken strips.
Cover with a jar of your favorite spaghetti sauce.
Bake uncovered for 30 minutes. Top with cheese and bake for an addition 5 minutes or until the cheese is melted.
Let cool for 5-10 minutes and enjoy!
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