Directions
- 1Preheat the oven to 425°F.
- 2Grate some Parmigiano-Reggiano cheese.
- 3Grate garlic.
- 4Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- 5Add spinach and a pinch of salt to the skillet and cook until wilted, about 1 minute.
- 6Turn off the heat and transfer the spinach to a fine mesh strainer.
- 7Wipe out any excess liquid in the skillet with a paper towel.
- 8Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat.
- 9Add ground chicken and break it up with a wooden spoon, cooking until it begins to brown, about 3 minutes.
- 10Add chopped shallot and grated garlic to the skillet, stirring to combine.
- 11Continue to cook until the chicken is cooked through and the shallot is translucent, about 4 minutes.
- 12Add marinara sauce, crushed Calabrian chili peppers (if using), and chicken stock to the skillet, stirring to combine.
- 13Add broken lasagna noodles and stir to completely coat them in the sauce.
- 14Bring to a boil over high heat, then reduce heat to medium-low to simmer, stirring occasionally, until noodles are slightly tender, 7 minutes.
- 15Squeeze excess liquid from the cooked spinach and chop it finely.
- 16In a medium mixing bowl, combine whole milk ricotta, chopped spinach, grated Parmigiano-Reggiano cheese, and grated nutmeg.
- 17Season with freshly ground black pepper and mix well.
- 18Dollop the ricotta mixture over the lasagna in the skillet.
- 19Top with freshly grated low-moisture mozzarella.
- 20Bake in the preheated oven until bubbly and the cheese is melted and golden.
- 21Garnish with fresh basil leaves before serving.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ounces baby spinach
- to taste Kosher salt
- 12 ounces ground chicken
- 1 medium shallot
- 3 medium cloves garlic
- 1 32-ounce jar marinara sauce
- 1 tablespoon crushed Calabrian chili peppers
- 0.5 cup chicken stock
- 9 ounces no-boil lasagna noodles
- 0.75 cup whole milk ricotta
- 0.25 cup freshly grated Parmigiano-Reggiano cheese
- 0.125 teaspoon grated nutmeg
- to taste Freshly ground black pepper
- 1 cup freshly grated low-moisture mozzarella
- fresh basil leaves
Equipment
fine mesh strainermedium mixing bowllarge oven-safe skilletwooden spoonpaper toweloven
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