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Lasagna with Smoked Chicken & Arugula
INGREDIENTS
1 box of lasagna noodles
1 pound smoked chicken, diced
1 pound fresh arugula
1 tablespoon garlic, minced
1 large jar of marinara
1pound ricotta
3 eggs, beaten
1/3 cup parmesan cheese
1 1/2 pounds shredded mozzarella cheese
Salt and pepper to taste
DIRECTIONS
Cook the lasagna according to package directions and set aside. Clean smoked chicken meat off the bones. Dice and set aside. In a bowl combine ricotta, eggs, and parmesan and set aside. In a sauté pan, add chicken, garlic and fresh chopped arugula. Sauté for a couple of minutes over medium heat until arugula is wilted. Season with salt and pepper and let cool. When cooled, combine the chicken and cheese mix together. In a 13 x 9 pan, ladle enough sauce to cover bottom and cover with 1/3 of pasta. Add 1/2 ricotta mixture and 1/3 of the mozzarella. Layer with pasta again and repeat the process until ricotta mix is finished. Top with remaining pasta, more sauce and the last of the mozzarella cheese. Bake at 350 degrees for one hour. Let rest for 15 minutes before serving.
Recipe by Chef Jackson York, Edom Bakery & Grill
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