Lasagna is a perfect let-your-kid-make-it dish. *Perfect.* Depending on what kind of lasagna it is, there can be little to no cutting. It can all be done by hand and spoon. The ingredients are accessible and easy to handle. With very limited adult assistance, a kiddo can really make a lasagna! All by him or herself! My Tiny Sous Chef requested, helped plan, and then executed this one. When we were planning this week’s dinners, I asked her what we should have this week and she chose lasagna. I asked her if she wanted it to be vegetarian or not, and she said no. So then I asked if she wanted beef, turkey, chicken, or something else, and she paused for a moment and decided on chicken. Once we had that worked out, it was just a matter of picking a day and making sure we had all the ingredients. Then I just talked her through the steps and let her do her thing. I could eat a whole pan of lasagna (any lasagna) on my own, with little shame. This was no exception. She did a great job. Here you go.
WHAT YOU NEED
* 15oz container part-skim ricotta cheese
* 1 egg
* 1T dried oregano
* 1t salt
* 1/2t pepper
* meat of 1 prepared rotisserie chicken, shredded
* 1 jar your favorite tomato sauce
* prebaked lasagna noodles
* garlic powder
* part-skim shredded mozzarella cheese
WHAT TO DO
Preheat the oven to 350F.
In a bowl, mix together the ricotta cheese, egg, oregano, salt, and pepper.
Spoon just a few scoops of tomato sauce into the bottom of a 9X13 baking dish, and spread the sauce over the bottom of the pan (this will keep the noodles from sticking to the dish when baking).
On top of the sauce, place a layer of noodles. Spread about half of the ricotta mixture over the noodles in an even layer. Spread a layer of the shredded chicken over the ricotta mixture. Pour about half the jar of sauce over the chicken. Sprinkle garlic powder generously over the sauce, and then add a layer of mozzarella cheese on top of that. Add another layer of noodles, followed by the rest of the ricotta mixture, followed by more chicken, then the rest of the sauce, more garlic powder, and finally, a top layer of mozzarella.
Bake at 350 for 25 minutes, then turn off the oven. Allow the lasagna to sit in the warm oven another 10-15 minutes to set before serving. Buon apetito!