Interstitial Cystitis Friendly Garlic Parmesan Chicken Lasagna with Crispy Garlic

Total time1 hr 50 min

Prep time35 min

Cook time1 hr

Interstitial Cystitis Friendly Garlic Parmesan Chicken Lasagna with Crispy Garlic

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Ingredients

8 servings

For the lasagna

12 lasagna noodles (about 12 oz)
Private Selection® Oven Ready Lasagna Macaroni Product Teflon Cut #106, 16 oz Trader Joe's Italian Lasagna Noodles
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1 tbsp olive oil
4 cups shredded cooked chicken (from about 1 rotisserie chicken)

For the ricotta layer

2 cups whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
¼ tsp ground nutmeg
Ingredient note
Nutmeg can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~less than 1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
½ tsp kosher salt
¼ tsp black pepper
Ingredient note
Black Pepper can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has less than 1/8 teaspoon per serving and is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the garlic parmesan béchamel

4 tbsp unsalted butter
6 cloves garlic, minced
¼ cup all-purpose flour
3 cups whole milk
1 cup low-sodium chicken broth
1 ½ cups grated parmesan cheese
½ tsp kosher salt
¼ tsp black pepper
Ingredient note
Black Pepper can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has less than 1/8 teaspoon per serving and is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the cheese topping

2 cups shredded low-moisture mozzarella cheese
½ cup grated parmesan cheese

For the crispy garlic

8 cloves garlic, thinly sliced
3 tbsp olive oil
1 pinch kosher salt

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain, drizzle with 1 tbsp olive oil, and lay flat on a sheet of parchment or foil to prevent sticking.
2
In a medium bowl, stir together the ricotta, egg, 1/2 cup Parmesan, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper until smooth and uniform. Set aside.

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