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Chicken Lasagna with Smoked Mozzarella

Source of Recipe


From "Homemade In a Hurry" by Andrew Schloss



List of Ingredients



• 1 container (about 15 ounces) ricotta cheese
  
• 8 ounces smoked mozzarella, coarsely shredded
  
• ¼ tsp salt
  
• ¼ tsp fresh ground black pepper
  
• 1 jar (24 to 26 ounces) marinara sauce
  
• ½ cup water
  
• 1 can (8 ounces) tomato sauce
  
• 9 no-boil lasagna noodles (one 8-ounce box contains 12)
  
• 8 ounces (about 2 cups) cooked chicken (rotisserie or homemade), shredded
  
• ½ cup shredded Pecorino-Romano cheese
  
• 1 Tbsp extra-virgin olive oil
  






Instructions



1. Heat oven to 375° F. Spray a 13- x 10-inch baking dish lightly with nonstick cooking spray and set aside. In a medium bowl, mix ricotta, smoked mozzarella, salt and pepper. Set aside.
   
   
2. Combine marinara, water, and tomato sauce. Pour some sauce in the prepared baking dish so it covers bottom of dish. Place 3 noodles on top. Spread with another layer of sauce, and top with a third of the ricotta mixture and a third of the chicken. Repeat layers twice more, beginning and ending with a layer of noodles and ending with a layer of sauce.
   
   
3. Cover tightly with aluminum foil and bake 45 minutes. Uncover, sprinkle with Romano cheese and bake another 15 minutes. Remove from oven, drizzle top with olive oil, and let rest 15 minutes before cutting.
   
   Serves 6 to 8