- Cuisine
- Course
- Main Course
- Suitable for Diet
- Tags
Getting Started
To Start
- Preheat oven to 375 degrees
What You’ll Need
- 1 1/2 – 2lb’s boneless chicken thighs (4-5)
- 4-5 Lasagna noodles (one per thigh)
- 1-2 tablespoons extra virgin olive oil
- 2-3 cloves garlic minced
- 1 small onion chopped
- 1 15 oz can tomato sauce
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 Tablespoon dried parsley
- 1/2 cup Portabella mushrooms chopped
- 8-10 tablespoons Ricotta cheese
- 1/2 teaspoon black pepper
- 5 Tablespoons grated Parmesan cheese
- Fresh Flat Leaf Parsley for garnish
- Small block of hard Parmesan cheese for garnish
Method
1
Spray a 9×9 inch glass casserole with cooking spray; set aside
2
Bring 4 quarts salted water to a boil; add the Lasagna noodles; cook till al dente; 8-10 minutes
Drain and set aside reserving some of the pasta water.
3
Salt and pepper chicken thighs
4
In a medium size deep skillet over medium high heat add the olive oil. When oil is hot, sear the chicken thighs on each side; about 2 minutes. Remove thighs from the skillet and set aside.
5
Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 minutes
6
Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 minutes
7
While sauce is simmering; mix the Ricotta, grated Parmesan and black pepper together in a small bowl.
8
Assemble by spreading several tablespoons of sauce on top of a noodle, followed by several spoonfuls of the cheese mixture. Place a chicken thigh in the center of the noodle and gently wrap the noodle around it. Place in casserole; pour reaming sauce over the top; (if sauce is thick add a few spoonfuls of pasta water to thin it) cover with foil and bake for 45-50 minutes till hot through.
9
Garnish with fresh parsley and top with shavings of Parmesan cheese.