Vegetarian Garlic Parmesan Chicken Lasagna with Crispy Garlic
Total time1 hr 50 min
Prep time35 min
Cook time1 hr
4.8(14)
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Learn more →Ingredients
8 servings
For the lasagna
- 12 lasagna noodles (about 12 oz)
- 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
- ½ tsp kosher salt
- ¼ tsp black pepper
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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 ½ cups grated parmesan cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
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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