J. Ludovico Chicken Lasagna Recipe
Escargot, chanterelle mushrooms, garlic and chive pistou
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Ingredients
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Lasagna Layers
Escargot & Mushroom Filling
Chive Pistou
Method
Preparing the Lasagna
- 1
Cook the Noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 2
- 3
Mix Cheese Filling
In a bowl, combine ricotta cheese, shredded chicken, egg, and half of the mozzarella cheese. Mix well and set aside.
Assembling the Lasagna
- 4
Layer the Ingredients
Preheat the oven to 375°F (190°C). In a greased baking dish, spread a thin layer of the cheese mixture at the bottom. Place a layer of noodles, followed by the escargot and mushroom filling, then another layer of the cheese mixture. Repeat the layers, finishing with a layer of noodles topped with remaining mozzarella and Parmesan cheese.
- 5
Bake the Lasagna
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Making the Chive Pistou
- 6
Serving
- 7
Plate and Serve
Allow the lasagna to cool for a few minutes before slicing. Serve with a drizzle of chive pistou over the top.
