Anti Inflammatory Classic Chicken Lasagna
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Learn more →Ingredients
8 servings
For the lasagna
- 12 lasagna noodles
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 2 cups shredded mozzarella cheese, divided
Chef's tipUse 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
- ¼ tsp black pepper
For the béchamel
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp all-purpose flour
- 2 cups whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - ¼ tsp ground nutmeg
- ¼ tsp salt
For the cheese layer
- 15 oz whole-milk ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
Chef's tipChoose 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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