Serves 1
Directions
- 1Bring water to a rolling boil and add some truffle salt.
- 2Add lasagna noodles to the boiling water and stir for about 30 seconds to prevent sticking.
- 3Boil the noodles for 7 to 8 minutes.
- 4Strain the noodles and rinse them with cold water to stop the cooking process.
- 5Season thinly sliced chicken breast with Hidden Valley Ranch seasoning, Tony's, Greek seasoning, cayenne pepper, and smoked paprika. Rub the seasoning in.
- 6Cook the chicken for about 4 to 5 minutes on each side.
- 7Set the cooked chicken aside on a cutting board.
- 8Add about a tablespoon of butter to the drippings in the pan.
- 9Add diced onions and sauté for about 5 minutes.
- 10Add garlic paste, ranch seasoning, Greek seasoning, black pepper (instead of cayenne), smoked paprika, and Italian seasoning to the pan.
- 11Add about a pint of heavy whipping cream to the mixture.
- 12Add Boursin garlic and herb cheese to the sauce and let it melt.
- 13Add a little shredded mozzarella cheese to the sauce.
- 14Add a couple of squirts of lemon juice to the sauce.
- 15In a separate bowl, combine 3 cups of ricotta cheese, 2 eggs, garlic and herb seasoning (salt-free), and Nature's or Tony's seasoning.
- 16Mix the ricotta mixture until the eggs are well incorporated.
- 17Add the cooked chicken to the ricotta mix.
- 18Spray a baking dish and spread a thin layer of sauce on the bottom.
- 19Lay about three lasagna noodles across the bottom of the dish.
- 20Spread some of the ricotta and chicken mixture over the noodles.
- 21Add some sauce over the ricotta mixture.
- 22Sprinkle shredded mozzarella cheese over the sauce.
- 23Repeat the layering process until you reach the top of the dish.
- 24Bake the lasagna in the oven at 375°F (190°C) uncovered for about 30 minutes.
Ingredients
- 1 pinch Salt
- Truffle salt
- Lasagna noodles
- Thinly sliced chicken breast
- Hidden Valley Ranch seasoning
- Tony's seasoning
- Greek seasoning
- Cayenne pepper
- Smoked paprika
- 1 tablespoon Butter
- Diced onions
- Garlic paste
- Black pepper
- Italian seasoning
- 1 pint Heavy whipping cream
- Boursin garlic and herb cheese
- Shredded mozzarella cheese
- squirts Lemon juice
- 3 cups Ricotta cheese
- 2 Eggs
- Garlic and herb seasoning (salt-free)
- Nature's seasoning
Equipment
Cutting boardOven
Tips
- To prevent pasta from sticking, stir it around for about 30 seconds after adding to boiling water instead of adding oil.
- Hit noodles with cold water after straining to stop the cooking process.
- Season chicken well; if it's pale, it ain't seasoned well.
- Keep drippings from cooked chicken to build extra flavor for the sauce.
- The cheese sauce for the lasagna should be a little thinner than a mac and cheese sauce.
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