Ingredients

• 1 pound ground chicken
• 2 cloves garlic , minced, or to taste
• 1 , 24 ounce
• 0.5 cups dry red wine
• 0.5 cups water
• 1 , 15 ounce
• 2 cups shredded mozzarella cheese
• 1.5 cups grated Parmesan cheese , divided
• 2 eggs , beaten
• 2 teaspoons dried basil , or to taste
• 2 teaspoons dried parsley , or to taste
• 9 no-boil lasagna noodles
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add marinara sauce, red wine, and water. Cook until heated through, about 5 minutes.
3. 3 Meanwhile, mix ricotta cheese, mozzarella cheese, 1/2 of the Parmesan cheese, eggs, basil, and parsley together in a bowl.
4. 4 Spread a 1/4 of the meat sauce over the bottom of a 9x13-inch baking dish, top with 3 noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with remaining meat sauce. Cover tightly with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour. Remove foil and top with remaining Parmesan. Bake, uncovered, until cheese is melted and bubbling, about 5 minutes more.

Nutrition per serving