This recipe takes a bit of time to make.
This recipe is a great use of leftover chicken!
It’s a heavy lasagna and makes enough for “planned overs” for lunch the next day.
And an added bonus, the leftovers are almost tastier as the flavors mingled in the fridge overnight!
Ingredients
- Cooked lasagna noodles (amount depends on your dish size. I used 12, four layers of three)
- Large onion
- 1/4 cup water
- 1 tbl spoon sugar
- 1 1/2 cup shredded chicken
- 2 8 oz. cream cheeses
- 3 cups shredded parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tbl spoon italian seasoning
- 2 tbl spoon sun dried tomatoes; drained from oil, patted dry and chopped into smaller shreds
- 1 small container ricotta cheese
- Handful fresh basil, shredded or chopped
Directions
- Pre-heat oven to 350 degrees
- Chop onion and cook in skillet over medium-high heat.
- Add water and allow onion to cook for a few minutes, stirring frequently.
- Once water evaporates, add sugar to onions and turn heat to medium-low.
- Keep an eye on onions, stir less frequently until onions reach a golden brown. Remove from heat.
- If onions seem to be drying out and burning, add a tablespoon of water.
- In a large bowl, mix shredded chicken, cream cheeses, 2 cups of parmesan cheese, 1 cup of mozzarella, italian seasoning, onions, and sun dried tomatoes.
- Place a layer of cooked noodles in bottom of pan
- Spread layer of cheese mixture on top of noodles to coat
- Place a layer of cooked noodles
- Spread layer of ricotta cheese to coat
- Repeat until out of mixture
- Mix remaining cups of parmesan, mozzarella and basil together, sprinkle over top
- Cover and bake for 45 minutes
- Layer cheese mixture
Enjoy your Good Grub y’all! And please use the Pin-It button at the top to share!
