BEST HOMEMADE CHICKEN LASAGNA RECIPE
Are you looking for an amazing lasagna recipe that uses chicken and not beef?
This classic Lasagna dish is made with chicken. It puts a new spin on the classic beef recipe and if you didn’t know it you’d think it was beef.
This recipe is the most amazing lasagna you will ever taste. Try it, you will never want beef lasagna again.
The Real Secret Behind this Recipe
The real secret behind this chicken lasagna recipe is not just the swap from ground beef to ground chicken.
Swapping from ricotta cheese to sour cream is the true winner of this recipe!
The Key difference in this Lasagna Recipe
The key difference in this lasagna recipe that makes it stand out beyond the other crowded lasagna recipes in the recipe box is the way the chicken is prepared.
The Meat Grinder
The discovery that a meat grinder existed and was easily available for purchase was exhilarating.
With a little research learned that it could be attached to my KitchenAid Mixer.
It made good sense to get one, the cost was great too…you can order one here.
Recipe Game Changer
The process is an easy one, I’d go as far as saying it’s a lifesaver for a cook. There are no fillers, no hard unidentified objects, just beautifully, fresh ground chicken.
- 6 lasagna noodles
- 1 lb. freshly ground chicken (boneless skinless chicken thighs or breasts)
- 1 pkg. of fresh organic basil (7 leaves)
- 2 tsp of Oregano
- 1 tsp. of Fresh Parsley or dried parsley flakes
- 1/4 c. Chopped red pepper
- 1 large onion chopped
- 1/4 c. Chopped green pepper
- 3 chopped garlic cloves
- Seasoning salt (to taste)
- 1 large can of tomato sauce
- 1/4 tsp black pepper
- 16 oz of Monterey Jack cheese
- 1/2 c. of sour cream
- a couple capfuls of Gravy Master (to add flavor and color)
- 1/4 c. Extra Virgin Olive Oil
Add the Lasagna Noodles to boiling water and add a dash of olive oil to keep the noodles from sticking together and gently stir being careful not to tear them.
Boil for about 25 minutes.
Remove the noodles and put them in a strainer. Rinse in cold water, pat dry and lay them out on a large plate, being sure to keep them in tact.
Place the first two layers in a 9 x 13 oiled glass dish. I find glass to be a great baking tool and seems to make casseroles take a step up.
Chop up all the vegetables and herbs and add them to the ground chicken and seasoning
Simmer the vegetables and meat together. The vegetables should become transparent and the meat should be browned. Drain the excess oil and fat from the mixture.
Add tomato sauce, a drizzle of olive oil, and a little more seasoning to taste, be sure not to add too much salt.
Cover and Simmer for about 30-45 minutes.
In a glass casserole dish layered with olive oil, place the first layer of 2 noodles in the dish.
As Shown in the photo above, distribute the meat sauce over the noodles and add sour cream over the sauce.
Repeat the second layer in exactly the same way as the first.
Add the meat sauce to the third layer, topping with the sour cream, and shredded cheese.
Top the shredded cheese with the fresh basil, oregano, parsley, black pepper and drizzle with olive oil.
Preheat the oven and bake at 350°F for 30 minutes, let cool for at least 10 minutes and serve.
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