- 1 pack Lasagna noodle - oven-ready uncooked
- 500 g Chicken - Shredded from http://fast2eat.com/recipe/pre-cooked-chicken-and-chicken-stock/
- 200 g Mozzarella cheese - shredded (200g=7oz)
- 4 cups Tomato sauce - Check the recipe here
- 3 cups Béchamel sauce - use this Béchamel (white)
- 1/2 cup Parmesan cheese - grated
- Oregano - to taste
Instacart is available in the US only at the moment.
- Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
- Layer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the chicken, the mozzarella and sprinkle with Oregano.
- Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the chicken, the mozzarella and sprinkle with Oregano.
- Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
- It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
- Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
- Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
- I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
- Serve with a green salad and you have a complete and delicious meal!
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook
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