1 hour, 10 minutes
Lemon Pepper Chicken Lasagna
A twist on an old classic.
- Preheat oven to 375˚.
- In a medium saucepan, bring cream to a boil. Lower heat to a simmer and cook until cream is reduced by half. Add 1 tablespoon pepper, 1/2 cup parmesan cheese and 1/2 cup mozzarella cheese. Whisk until fully combined. Reserve.
- In a food processor, combine ricotta, parsley, lemon zest and juice, eggs and remaining 1/2 teaspoon pepper. Reserve.
- Place chicken and garlic into a food processor and pulse until ground. Fold in walnuts, salt and honey. In a medium sauté pan over high heat, heat oil and cook chicken until browned. Reserve.
- Spread a thin layer of ricotta mixture in the bottom of a 13x9-inch pan. Layer as follows: noodles, 1/3 ricotta mixture, 1/3 chicken, 1/3 sauce. Repeat two times ending with sauce. Top with remaining parmesan and mozzarella. Cook for 40-50 minutes or until cheese is melted and browned. Remove from oven and allow to rest for 10 minutes before cutting.
TIP: If using traditional lasagna noodles: Cook according to packaging instructions, drain and rinse under cool water.
Recipe Courtesy of Chef Scott, ALDI Test Kitchen