Heat the olive oil in a large skillet over medium heat. Add the diced chicken, oregano, and basil, and cook for 5-7 minutes, until the chicken is fully cooked and lightly browned. Remove from heat.
Mix the Sauce:
In a large bowl, combine the cooked chicken with the diced tomatoes and Alfredo sauce. Stir well to combine.
Layer the Lasagna:
Preheat your oven to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of the chicken and sauce mixture on the bottom. Place a layer of oven-ready lasagna noodles over the sauce.
Spread a generous amount of ricotta cheese over the noodles. Add another layer of the chicken mixture, followed by a sprinkle of mozzarella and Parmesan cheeses.
Repeat the layers, finishing with a layer of the chicken mixture and a generous amount of mozzarella and Parmesan on top.
Bake:
Cover the lasagna with aluminum foil and bake for 30-35 minutes, or until hot and bubbly. Remove the foil and bake for an additional 10 minutes to allow the top to become golden and bubbly.
Serve:
Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with extra Parmesan or fresh herbs, if desired.
Serving and Storage Tips:
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