Stovetop Chicken Lasagna
Recipe GLPR6a7c58c3d6ec0e
A simplified one-pot Italian lasagna made directly on the stovetop with seasoned ground chicken, rich tomato sauce, creamy ricotta, and melted mozzarella. Broken no-boil noodles layer with the meat sauce and cheese for a comforting meal ready in under 45 minutes.
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Ingredients
12 ounces Ground chicken
1½ teaspoons Ground fennel
½ teaspoon Red pepper flakes, divided
Kosher salt and freshly ground black pepper, to taste
2 tablespoons Olive oil
1 Medium onion, finely chopped
5 cloves Garlic cloves, minced
28 ounces Canned crushed tomatoes
2 cups Tomato purée
1 cup Low-sodium chicken broth
12 sheets No-boil lasagna noodles, broken in half
2 cups Part-skim ricotta, divided
12 ounces Part-skim mozzarella, divided
½ cup Fresh parsley, chopped, divided
Directions
Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and fragrant.
Add the minced garlic and cook for 30 seconds until fragrant. Add the ground chicken, ground fennel, and half of the red pepper flakes. Cook for 5–6 minutes, breaking the chicken into small pieces as it cooks, until the meat is fully cooked through with no pink remaining. Season with salt and pepper to taste.
Stir in the crushed tomatoes, tomato purée, and chicken broth. Bring the mixture to a simmer over medium heat and let it simmer for 5 minutes, stirring occasionally, to blend the flavors.
Break the lasagna noodles in half and add them to the pot, stirring well to distribute them evenly throughout the sauce. Simmer for 10–12 minutes, stirring frequently and adding more broth or water if needed, until the noodles are tender and have absorbed most of the liquid.
Remove the pot from heat. Drop spoonfuls of ricotta (about 1 cup total) over the top of the pasta mixture and gently stir to swirl it throughout. Top with the shredded mozzarella and remaining red pepper flakes.
Cover the pot and let sit off the heat for 3–4 minutes, or until the mozzarella is melted and creamy. Stir gently to incorporate the cheese. Divide into bowls and garnish with the remaining fresh parsley and ricotta dollops if desired. Serve hot.
