ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
85% would make again

Savoury Tomato & Chicken Lasagna

Tasty Team
November 13, 2020
Total Time

1 hr 25 min

1 hr 25 min

Prep Time

20 minutes

20 min

Cook Time

35 minutes

35 min

Savoury Tomato & Chicken Lasagna
Total Time

1 hr 25 min

1 hr 25 min

Prep Time

20 minutes

20 min

Cook Time

35 minutes

35 min

Ingredients

for 8 servings

  • 4 large beefsteak tomatoes, or heirloom tomatoes (about 1½ pounds), sliced into ¼-inch (6 mm) rounds
  • ¼ cup olive oil (60 mL), plus 3 tablespoons, divided
  • 2 tablespoons McCormick® Savoury Spice Blend, divided, plus 1 teaspoon
  • 1 teaspoon kosher salt
  • 16 oz whole milk ricotta cheese (450 g)
  • 2 large eggs, beaten
  • 8 lasagna noodles, no boil
  • 2 ½ cups shredded chicken (310 g), loosely packed
  • 2 cups shredded mozzarella cheese (200 g), divided

Nutrition Info

  • Calories 408
  • Fat 26g
  • Carbs 11g
  • Fiber 1g
  • Sugar 2g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
  3. In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
  4. Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
  5. Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
  6. Remove the gratin from the oven.
  7. Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
  8. Remove from the oven and let cool for 30 minutes before serving.
  9. Enjoy!

Ingredients

for 8 servings

  • 4 large beefsteak tomatoes, or heirloom tomatoes (about 1½ pounds), sliced into ¼-inch (6 mm) rounds
  • ¼ cup olive oil (60 mL), plus 3 tablespoons, divided
  • 2 tablespoons McCormick® Savoury Spice Blend, divided, plus 1 teaspoon
  • 1 teaspoon kosher salt
  • 16 oz whole milk ricotta cheese (450 g)
  • 2 large eggs, beaten
  • 8 lasagna noodles, no boil
  • 2 ½ cups shredded chicken (310 g), loosely packed
  • 2 cups shredded mozzarella cheese (200 g), divided

Nutrition Info

  • Calories 408
  • Fat 26g
  • Carbs 11g
  • Fiber 1g
  • Sugar 2g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
  3. In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
  4. Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
  5. Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
  6. Remove the gratin from the oven.
  7. Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
  8. Remove from the oven and let cool for 30 minutes before serving.
  9. Enjoy!
Savoury Tomato & Chicken Lasagna

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.