Low Sodium Classic Chicken Lasagna

Total time2 hr

Prep time40 min

Cook time1 hr 5 min

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Ingredients

8 servings

For the lasagna

12 lasagna noodles
De Cecco Lasagna No.1 Pasta 1LB Creamette® Lasagna Pasta Noodles Private Selection® Oven Ready Lasagna Macaroni Product Teflon Cut #106, 16 oz Kroger Oven Ready Lasagna Noodles Kroger Lasagna Noodles
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2 cups shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.

For the chicken sauce

1 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 lb ground chicken
1 tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the béchamel

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
¼ tsp ground nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cheese layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ tsp black pepper

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente, tender with a slight resistance at the center. Drain, lay flat on a lightly oiled baking sheet to prevent sticking, and set aside.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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