When life hands you lemons, make Lemon Chicken Lasagna. That's what friends got for Christmas this year. (I baked it in foil pans and delivered it yesterday.)
You can make a shortcut version by using a 16-oz. jar o' alfredo sauce and deli roasted chicken. I like to make my own garlicky alfredo because it's so easy: just butter, flour, milk (plus garlic). While that is bubbling to a creamy thickness, I cook up a couple of chicken breasts.
Lemon Chicken Lasagna
1. Preheat oven to 350°F. Spritz an 8x8-inch or 9x9-inch baking pan with cooking spray; set aside. In a saucepan melt butter and add garlic, cooking over low heat for 1 minute. Stir in flour, cooking until mixture is thick and golden. Increase heat to medium, add milk and cook until thick and bubbly. Stir in capers and 1 teaspoon of the lemon zest.
Cooking spray
1/4 cup butter
1/4 cup butter
2 cloves garlic, squished through a garlic press
1/4 cup flour
1/4 cup flour
3 cups milk
2 Tbsp. drained capers
6 lasagna noodles (give or take; you may have to cut off a couple inches of the cooked noodles to fit in the square pan)
1 cup ricotta cheese (cottage cheese works too, here in the Midwest)
1 3/4 cups shredded cheese (I like to mix it up: mozzarella, a bit of extra-sharp cheddar, and/or some crumbled feta cheese and maybe a smidge of Parmesan)
2 teaspoons lemon zest (use a fine grater and make sure you don't get any of the white pith)
12 ounces cooked chicken breast, cut into edible chunks
6 lasagna noodles (give or take; you may have to cut off a couple inches of the cooked noodles to fit in the square pan)
1 cup ricotta cheese (cottage cheese works too, here in the Midwest)
1 3/4 cups shredded cheese (I like to mix it up: mozzarella, a bit of extra-sharp cheddar, and/or some crumbled feta cheese and maybe a smidge of Parmesan)
2 teaspoons lemon zest (use a fine grater and make sure you don't get any of the white pith)
12 ounces cooked chicken breast, cut into edible chunks
1. Preheat oven to 350°F. Spritz an 8x8-inch or 9x9-inch baking pan with cooking spray; set aside. In a saucepan melt butter and add garlic, cooking over low heat for 1 minute. Stir in flour, cooking until mixture is thick and golden. Increase heat to medium, add milk and cook until thick and bubbly. Stir in capers and 1 teaspoon of the lemon zest.
2. Cook lasagna according to package directions; drain. Spoon 1⁄3 cup of sauce into baking pan. Top with 3 noodles. Spoon 1/2 cup of the ricotta cheese and 1/2 cup of the shredded cheese over noodles. Top with half the chicken. Spoon half the remaining sauce over chicken layer.
3. Top with 3 more noodles, remaining ricotta, another 1/2 cup shredded cheese, and remaining chicken. Add 3 more noodles, remaining sauce, and sprinkle with remaining cheese.
3. Cover with foil. Bake for 40 minutes. Remove from oven and let stand, covered, for 15 to 20 minutes before serving. Sprinkle with remaining 1 teaspoon lemon peel. Makes 4 to 6 servings.
3. Cover with foil. Bake for 40 minutes. Remove from oven and let stand, covered, for 15 to 20 minutes before serving. Sprinkle with remaining 1 teaspoon lemon peel. Makes 4 to 6 servings.
Can I substitute feta cheese for the ricotta? I live in Texas and we like a more robust burst than ricotta. Please?
ReplyDeleteDid you notice that I added a feta option w/ the shredded cheese? Feta's my favorite...I put it in EVERYTHING!
ReplyDeleteAll right, I like a lemony sauce, so I added the juice of an entire lemon, plus kosher salt and ground pepper, to get the piquancy my tongue was longing for. I had to remind myself "this is not Hollandaise sauce," but I still wanted more lemony cheer. Also added chopped fresh basil and chopped kalamatas to the top, because I had them and we always throw them on our pizza, so....that's how I did it down here in Dallas.
ReplyDeleteCan't wait to get the spoon moving!