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Rotisserie Chicken Lasagna (Family-Style)

Rotisserie Chicken Lasagna (Family-Style)
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Prep Time: 15 min Serves: 8
Cooking Time: 180 min Yield: 8 pieces
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The lasagna is made simply by layering uncooked whole-grain lasagna noodles (for bonus fiber) with a tasty mixture of chicken, marinara sauce, balsamic vinegar and a cheesy blend of ricotta, mozzarella and chicken broth. Recipe + photo courtesy of Jackie Newgent, RDN.



1. Spritz a rectangular baking dish (about 8- by 12-inch) with olive oil cooking spray. Set aside.

2. Shred or chop the chicken. (Note: Use a mixture of the white and dark meat, preferably chilled. If needed, add a pinch of salt and pepper. Makes 2 1/2 cups shredded chicken.) Stir together the chicken, marinara sauce, and balsamic vinegar in a large bowl; set aside.

3. Stir together the ricotta cheese, mozzarella cheese, and chicken broth in a medium bowl.

4. Into the baking dish, spread 1/3 of the chicken mixture; top with 3 of the noodles; then spread with 1/3 of the cheese mixture. Repeat. Then spread with remaining chicken mixture and dollop with remaining cheese mixture. (Note: If necessary, gently break apart one of the noodles for each layer to fit.)

5. Fully cover the baking dish with aluminum foil (from top to bottom and bottom to top) and freeze.

6. To enjoy, keep well wrapped with foil and bake the frozen lasagna in a 375°F oven until heated through, about 2 hours 30 minutes. Remove foil, place a sheet pan or large sheet of foil on bottom rack to catch any drippings, and bake lasagna on middle rack until fully cooked, about 30 minutes more. Let stand 10 minutes before serving. (Hint: If desired, sprinkle with dried hot pepper flakes and/or fresh basil leaves at the table. Serve with a salad.)



  • How much balsamic vinegar is needed? It is not listed in the ingredients but is included in the directions. Thanks

    Jan 4, 2016 at 8:30 AM

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