Ingredients:
For the Chicken and Filling:
- 2 boneless, skinless chicken breasts (about 1 lb) 🍗
- 2 tablespoons olive oil 🫒
- 1 teaspoon garlic powder 🧄
- 1 teaspoon onion powder 🧅
- 1 teaspoon dried basil 🌿
- 1 teaspoon dried oregano 🌿
- Salt and pepper to taste 🧂🌑
- 1/2 cup ricotta cheese 🧀
- 1 cup shredded mozzarella cheese 🧀
- 1/2 cup grated Parmesan cheese 🧀
For the Potato Layers:
- 4 large potatoes (Yukon Gold or Russet), peeled and thinly sliced 🥔
- 2 tablespoons butter 🧈
- 1/2 cup heavy cream 🥛
- 1/2 cup milk 🥛
- Salt and pepper to taste 🧂🌑
For the Sauce:
- 2 cups marinara sauce 🍅 (store-bought or homemade)
- 1/2 teaspoon dried basil 🌿
- 1/2 teaspoon dried oregano 🌿
- 1/4 teaspoon red pepper flakes (optional) 🌶️
Instructions:
1. Prepare the Chicken:
- Preheat your oven to 375°F (190°C) 🔥.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with garlic powder, onion powder, dried basil, dried oregano, salt, and pepper.
- Cook the chicken for about 5-6 minutes per side until it’s fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then shred it using two forks.
2. Prepare the Potatoes:
- While the chicken is cooking, peel and thinly slice the potatoes. A mandoline slicer works well for even slices. 🥔
- In a saucepan, melt the butter over medium heat. Add the heavy cream and milk, then stir to combine. Season with salt and pepper. Bring the mixture to a gentle simmer.
- Add the sliced potatoes to the saucepan, and cook for 5-7 minutes until the potatoes are just starting to soften. The mixture should be creamy but not fully cooked.
3. Prepare the Sauce:
- In a separate pan, heat the marinara sauce over low heat. Add the dried basil, oregano, and red pepper flakes (if using). Stir and simmer for a few minutes to heat through. 🍅
4. Assemble the Potato Lasagna:
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Start by spreading a thin layer of marinara sauce on the bottom of the dish.
- Next, add a layer of the partially cooked potato slices, followed by a layer of the shredded chicken.
- Spread a few spoonfuls of ricotta cheese on top of the chicken layer, followed by a layer of mozzarella and Parmesan cheese. Repeat the layers—sauce, potatoes, chicken, cheeses—until you run out of ingredients, finishing with a layer of cheese on top. 🧀
5. Bake the Lasagna:
- Cover the baking dish with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly, and the potatoes are fully cooked. 🕒
6. Serve:
- Once baked, let the lasagna cool for about 10 minutes before slicing and serving. Garnish with fresh basil or parsley, if desired. 🌿
Tips:
- For extra flavor, add some sautéed onions or spinach between the layers.
- Make ahead: You can assemble the lasagna a day ahead and refrigerate it until ready to bake. Just add a few extra minutes of baking time.
- For a lighter version, you can substitute the heavy cream with a lighter milk or a dairy-free option like almond milk.
Enjoy this Potato Lasagna with Chicken—a comforting, creamy, and savory twist on the classic lasagna! 😋🍗🥔