Cacciatore Lasagna
Bring the comforting flavors of Italian cuisine to your table with this hearty and flavorful Cacciatore Lasagna. Combining the rich, rustic essence of chicken cacciatore with the layered decadence of lasagna, this recipe is a show-stopping twist on two Italian classics. Tender, seared chicken thighs are simmered in a robust tomato sauce infused with garlic, sautéed vegetables, red wine, and Italian herbs, then shredded and layered with creamy ricotta, mozzarella, and Parmesan cheeses. The no-boil lasagna noodles effortlessly soak up the savory sauce, resulting in a bubbling, golden-brown masterpiece that's perfect for family dinners or special occasions. With its bold flavors and delightful textures, this oven-baked dish will quickly become a crowd favorite. Pair it with a crisp green salad and a glass of wine for an unforgettable Italian feast!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium bell peppers (any color), diced
- 3 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 12 sheets lasagna noodles (uncooked or no-boil)
- 16 ounces ricotta cheese
- 1 large egg
- 3 tablespoons fresh parsley, chopped
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until golden, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, sauté the diced onion and bell peppers until softened, about 5 minutes.
Add the minced garlic and mushrooms to the skillet. Cook for another 3 minutes until the mushrooms release their moisture.
Pour in the red wine to deglaze the pan, scraping any browned bits from the bottom.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes.
Return the seared chicken thighs to the skillet. Reduce the heat to low and simmer for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken thighs from the sauce, discard the bones and skin, and shred the meat. Return the shredded chicken to the sauce and stir well. Adjust seasoning with additional salt and pepper if needed.
In a bowl, mix the ricotta cheese, egg, chopped parsley, and 1/2 cup of grated Parmesan cheese until well combined.
Spread a thin layer of the chicken cacciatore sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce.
Spread one-third of the ricotta mixture over the noodles, followed by one-third of the cacciatore sauce.
Sprinkle one cup of shredded mozzarella cheese over the sauce.
Repeat the layers two more times (noodles, ricotta, sauce, mozzarella), finishing with a final layer of mozzarella and the remaining 1/2 cup of Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbling.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.7 g | 368% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1304 mg | 435% | |
| Sodium | 7278 mg | 316% | |
| Total Carbohydrate | 630.1 g | 229% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 62.6 g | ||
| Protein | 383.5 g | 767% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 5664 mg | 436% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 6490 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
