This three cheese chicken lasagna recipe is a lighter, fresher alternative to beef lasagna. The only thing we didn't like about this, is that we couldn't stop eating it! So delicious. Creamy, cheesy and fab.
Handful garlic cheese croutonsground in a mini-chopper
Bring a large pot of water to a boil. Add lasagna noodles, and 1 teaspoon salt. Cook until almost tender, according to package directions. Drain.
Preheat oven to 350 degrees.
Oil a lasagna baking dish.
In a frying pan heat oil over medium heat. Add the chicken and cook until browned. Add the onion and red pepper and saute until softened, about two minutes. Stir in the garlic and cayenne pepper and cook for about 30 seconds. Add the chopped tomatoes and basil, stir well and bring to a simmer. Cook for about 5 minutes, adding the milk and chicken broth to maintain a thick soupy consistency. The amount will depend on how juicy the tomatoes are. Season with salt and pepper and remove from heat.
In a bowl combine ricotta, Parmesan and egg and mix well. Stir in the parsley.
Line the bottom of the baking dish with about 1/4 of the lasagna noodles. Spread with 1/3 of the ricotta mixture, sprinkle with 1/3 of the mozzarella, and then spoon on 1/4 of the sauce. Repeat the layering two more times, using up all the ricotta mixture and the mozzarella. Top with the remaining noodles and finally the remaining sauce. Sprinkle with ground up croutons.
Cover and bake until heated through and the sauce is bubbling. About 45 minutes. Remove from oven and let stand for 10 minutes. Uncover and cut into squares to serve.