Ingredients

kosher salt

3/4 lb. lasagna noodles

2 tbsp. extra-virgin olive oil

1 onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 cloves garlic, minced

1 lb. chicken breast, diced

Freshly ground black pepper

3 tbsp. unsalted butter

1 tbsp. cajun seasoning (without salt)

3 tbsp. all-purpose flour

1/2 c. freshly grated Parmesan

2 c. whole milk

1/4 c. chopped fresh parsley, plus more for garnish

16 oz. whole milk ricotta

1 large egg

16 oz. grated mozzarella

Preparation

Step 1Preheat oven 375°.Step 2In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.Step 3Meanwhile, in a large skillet over medium heat, heat oil. Cook onion and bell peppers until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add chicken, season with salt and pepper, and cook until golden and no longer pink, 8 minutes. Transfer mixture to a plate.Step 4Make sauce: To skillet over medium heat, add butter. Once melted, sprinkle with Cajun seasoning and flour and cook 1 minute. Whisk in milk and let simmer until thick and creamy, about 3 minutes. Turn off heat and stir in Parmesan and parsley.Step 5Assemble lasagna: In a small bowl, stir together ricotta and egg and season with more salt and pepper. In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, top with a third of the ricotta mixture, a third of the chicken-vegetable mixture, another layer of sauce, and a third of the mozzarella. Repeat until all ingredients are used, ending with mozzarella.Step 6Bake until bubbly and golden, 35 minutes.Step 7Garnish with remaining parsley and serve.