Ingredients
Scale
- 1 lb ground beef (80/20 lean)
- 2 cups cooked shredded chicken breast
- 1 lb lasagna noodles or ziti pasta
- 48 oz marinara sauce (two standard jars)
- 15 oz ricotta cheese
- 1 large egg, lightly beaten
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook your pasta according to the package directions, but remove it from the heat 2 minutes before it reaches “al dente.” The pasta will finish cooking in the oven, and this prevents it from becoming mushy. Drain and set aside.
- In a large skillet over medium heat, brown the ground beef with the diced onions until the meat is no longer pink. Drain the excess grease. Add the minced garlic and cook for 1 minute until fragrant. Stir in the shredded chicken, marinara sauce, Italian seasoning, and red pepper flakes. Let the sauce simmer on low for 5 minutes to marry the flavors.
- In a medium mixing bowl, combine the ricotta cheese, the beaten egg, half of the Parmesan cheese, and 1 cup of the mozzarella cheese. Mix well until the texture is creamy and consistent. This mixture acts as the glue that keeps your cheesy layers perfectly intact.
- Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. If using lasagna noodles, place a layer of noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with a generous portion of the meat and chicken sauce. Repeat the layers until all ingredients are used, ending with a thick layer of the remaining mozzarella and Parmesan cheese on top.
- Cover the dish with aluminum foil, ensuring the foil doesn’t touch the cheese (you can spray the underside of the foil with non-stick spray). Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and starts to develop golden-brown spots. Let the casserole rest for 10 minutes before slicing and serving.
- Cook Time: 70 minutes