Ingredients

• 3 skinless , boneless chicken breast halves
• 1 , 8 ounce
• 1 tablespoon butter
• 1 medium onion , chopped
• 2 teaspoons minced garlic
• 2 , 26.5 ounce
• 2 , 15 ounce
• 0.5 cups grated Parmesan cheese , divided
• 1 teaspoon Italian seasoning , or more to taste
• 1 cup shredded mozzarella cheese
• 0.5 cups shredded sharp Cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
3. 3 While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
4. 4 Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
5. 5 Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
6. 6 Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
7. 7 Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.

Nutrition per serving