Tuscan Chicken White Lasagna

• 12 lasagna noodles, cooked according to package directions
• 2 cups shredded cooked chicken
• 1 cup diced zucchini
• 1 cup diced bell peppers
• 1 (15 oz) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups heavy cream
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix ricotta, 1 cup mozzarella, and Parmesan.
3. 3 In a saucepan, heat heavy cream with garlic, basil, oregano, pepper, and salt until warm.
4. 4 Spread a thin layer of cream sauce on the bottom of a 9x13 inch baking dish.
5. 5 Layer 3 noodles, a third of the chicken, veggies, cheese mixture, and cream sauce. Repeat until all ingredients are used, ending with sauce.
6. 6 Top with remaining mozzarella and bake for 45 minutes or until bubbly and golden.
7. 7 Let stand for 10 minutes before serving, garnished with parsley.

Equipment

• 9x13 inch baking dish
• saucepan

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute spinach for zucchini.

Substitutions

• Use Greek yogurt for a lighter ricotta.
• Substitute almond milk for a lighter cream sauce.

Pairings

• Italian red wine
• Sparkling water with lemon

Nutrition

Tips

• For a make-ahead option, assemble the lasagna and refrigerate overnight before baking.
• Use gluten-free lasagna noodles for a gluten-free version.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered with foil for 45 minutes, then remove foil and bake another 15 minutes.

Serving Suggestions

• A crisp green salad
• Warm garlic bread

FAQ