I get sick of the same old lasagna all the time. In this version, I went with chicken and made it all white instead of the usual red sauce and ground meat.
2 boneless, skinless chicken breasts
16 oz box of lasagna noodles
16 oz Part Skim Ricotta
1 cup grated Parmesan cheese
2 tsp dried tarragon
2 tsp dried chervil
1 tsp Kosher salt
1/2 tsp ground black pepper
3 cups shredded mozzarella cheese
Preheat oven to 350 degree F. Sprinkle salt and pepper on chicken and bake for 20-25 minutes, or until cooked through. Cover with foil after cooking and let rest for 5-10 minutes. Using fingers or forks, shred chicken and set aside.
Boil lasagna noodles according to package directions and set them separately on oiled parchment paper so they don't touch and stick together. In a mixing bowl, stir together ricotta, Parmesan, egg, and seasonings until well incorporated. Oil bottom of a 9X13 pan so noodles will release easily. Place enough noodles to cover the bottom of the pan (approx. 3 noodles) and spread on Ricotta mixture over the noodles, about 1/3-1/2 cup total per layer. Sprinkle with shredded chicken and Mozzarella cheese. Continue to layer lasagna in same way until all noodles are used. On the last layer, ,sprinkle with more Parmesan cheese. Cover pan with foil and bake at 350 degrees F for 30 minutes. After 30 minutes, remove foil and bake an additional 15 minutes til top is browned. Let rest 15 minutes before trying to cut it. This will allow layers to stay together.
TIP: Can also add cooked, drained spinach to this recipe and layer it on when assembling, or sauted mushrooms.