Recipe: Bottomless Bowl Chicken Lasagna
Lisa sometimes calls me Garfield for my lazy, lasagna-loving ways. When cravings strike, and I don’t have the time or patience for layering, this cheese-topped pasta delivers quick-fix happiness in a bowl of tender noodles, succulent chicken and sweet vegetables.
1 tbsp olive oil
6 boneless, skinless chicken breast halves, cut into 3/4-inch cubes
2 large carrots, peeled and shredded
1 1/2 cups sliced mushrooms
1 small yellow onion, diced
3 cups chicken broth
1 (28oz/796ml) can diced tomatoes
1 cup tomato sauce
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
6 oven-ready lasagna noodles, broken
1 1/2 tsp cornstarch
1 cup ricotta cheese, for topping
1/2 cup shredded mozzarella cheese, for topping
1/4 cup freshly grated Parmesan cheese, for topping
1) Heat the olive oil in a large soup pot over medium-high heat. Sauté chicken for 4 minutes until lightly browned. Stir in carrots, mushrooms and onions, cooking an additional 4-5 minutes.
2) Add broth, diced tomatoes with juice, tomato sauce, oregano, basil, salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low and cook covered for 5 minutes. Turn heat to high and return to a boil. Add lasagna noodles and simmer over low heat for 20 minutes or until tender.
3) In a small bowl, combine cornstarch and a ladle of liquid from the soup pot. Mix to combine and stir into pot, thickening the broth.