Ingredients
1 box lasagna noodles
1 tbsp. extra-virgin olive oil
2 lb. boneless skinless chicken breasts, cut into 1" pieces
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1/4 c. balsamic vinegar
4 large cloves garlic, minced, divided
3 tbsp. butter
3 tbsp. all-purpose flour
2 1/2 c. milk
5 c. shredded mozzarella, divided
3/4 c. freshly grated Parmesan
1 (16-oz.) container ricotta
1 large egg
6 roma tomatoes, thinly sliced
1/2 c. thinly sliced basil leaves, plus more for garnish
Balsamic glaze, for drizzling
Preparation
Step 1Preheat oven to 375º. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.Step 2Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with oregano, salt, and pepper. Cook in a single layer, in batches if necessary, until golden and cooked through, 8 minutes. Return all chicken to skillet, then add balsamic vinegar and half the garlic to pan and stir until balsamic is slightly thickened, 1 minute. Transfer to a plate.Step 3Make sauce: Bring skillet back to medium heat and melt in butter. Add remaining garlic and cook until fragrant, 1 minute. Add flour and cook until golden, 1 minute more. Gradually add in milk while whisking, then simmer until thick and creamy, 3 minutes. Add Parmesan and 1 cup mozzarella, stirring until melty. Season with salt and pepper. Step 4In a small bowl, stir together ricotta and egg and season with salt and pepper. Step 5In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella. Repeat for a total of three layers, ending with mozzarella.Step 6Bake until bubbly and cheese is melty, about 25 minutes. Turn oven to broil and broil until lightly golden, 2 to 3 minutes.Step 7Garnish with basil and drizzle with balsamic glaze before serving.
