Empty My Fridge
The Loaded Lasagna | Chef Jean-Pierre
Ingredients
- Lasagna0.89
- Mornay Sauce2 cups
- Chicken breast · skinless8–10 oz
- Ham10–12
- Tomato2 cups
- Parmesan cheese · grated½ cups
Instructions
- Preheat the oven to 375°F.
- Butter a 10 x 14 inch baking dish generously, or coat it with non-stick olive oil spray.
- Boil the lasagna noodles until almost fully cooked. Spread them on paper towels to dry, then lightly coat them with extra-virgin olive oil.
- Layer in the dish: one layer of lasagna noodles, then tomato meat sauce, then the very thinly sliced chicken breast.
- Add one more layer of noodles, then the Mornay sauce, then the ham.
- Add one more layer of noodles, then the remaining tomato meat sauce.
- Finish with a generous sprinkle of Reggiano Parmesan.
- Set the dish on a baking sheet and cover it with a silicone mat or foil. Bake for 1 hour, or until it reaches 150°F and the cheese is golden brown.
- Rest for 30 minutes before serving. For best results, cool to room temperature, refrigerate overnight, then cut into portions and reheat in a low oven at 275°F until the internal temperature reaches 145–150°F.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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