Tender braised chicken loaded with those familiar Cacciatore flavors is layered with fresh pasta and a luxurious béchamel sauce to create this decadent lasagna.
| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 1 hr 20 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 1 hr 20 min |
| Yield: | 6 to 8 servings |
Ingredients
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- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 1/2 pounds skinless, boneless chicken thighs
- Kosher salt and freshly ground pepper
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 3/4 cup dry white wine
- 4 bay leaves (preferably fresh)
- 2 28-ounce cans whole San Marzano tomatoes, crushed by hand
- 1 1/4 pounds fresh lasagna noodles
- 4 tablespoons unsalted butter, plus more for the dish
- 1/4 cup all-purpose flour
- 4 cups whole milk
- Pinch of freshly grated nutmeg
- 1 1/2 cups grated Parmesan cheese, plus more for topping
Instructions
- Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Working in two batches, add the chicken to the pot and cook until browned, 4 to 5 minutes per side. Remove to a plate. Add the onions to the pot and cook, stirring, until browned, 3 to 5 minutes. Add the garlic and rosemary and cook, stirring, until softened, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, 1 to 2 minutes. Return the chicken and its juices to the pot.
- Add 3 bay leaves to the pot along with the tomatoes, 3/4 teaspoon salt and a few grinds of pepper. Bring the sauce to a boil and stir, then reduce the heat and simmer, stirring occasionally, until the chicken is tender and the sauce is thickened, 25 to 30 minutes. Let cool.
- Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel. Cook the lasagna noodles in the boiling water a few at a time until just al dente, 2 minutes. Carefully remove the noodles with a slotted spoon, transfer to the ice water and let cool, then remove the noodles to the baking sheet and blot dry. Drizzle the noodles very lightly with olive oil to prevent sticking; set aside. Preheat the oven to 375 ̊ F.
- Make the béchamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour; cook, whisking constantly, until smooth, 1 to 2 minutes. Increase the heat to medium high and whisk in 1 cup milk until combined. Continue whisking in the remaining 3 cups milk, 1 cup at a time, until combined. Add the remaining bay leaf, a big pinch each of salt and pepper and the nutmeg and cook, whisking, until the sauce comes to a simmer. Reduce the heat to maintain a simmer and cook until thickened, 5 to 7 minutes. Season with salt and pepper and let cool slightly, about 10 minutes. Discard the bay leaf.
- Butter a 9-by-13-inch baking dish. Shred the chicken in the sauce with two forks; discard the bay leaves. Spread 1 1/2 cups of the chicken sauce in the baking dish and top with a layer of noodles, overlapping them slightly and trimming if necessary. Top with another layer of the chicken sauce, 1/2 cup béchamel and 1/4 cup Parmesan. Repeat the layering three more times (noodles, chicken sauce, béchamel, Parmesan), then top with a final layer of noodles (you might not use all of the noodles). Top with the remaining béchamel and parmesan. Put the lasagna on a rimmed baking sheet.
- Bake the lasagna until bubbling around the edges and lightly browned on top, 30 to 35 minutes. Let sit 15 minutes before serving. Top with more Parmesan.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 901 |
| Total Fat | 49 g |
| Saturated Fat | 18 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 48 g |
| Cholesterol | 237 mg |
| Sodium | 1479 mg |
| Serving Size | 1 of 8 servings |
| Calories | 901 |
| Total Fat | 49 g |
| Saturated Fat | 18 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 48 g |
| Cholesterol | 237 mg |
| Sodium | 1479 mg |
Reviews
Disappointing but a good starting point for the future! This was missing many of the flavors I expect in Cacciatore (mushroom, olives and more Italian herbs). I also found the the sauce to be too thin (could benefit from some tomato paste and perhaps tomato sauce in addition to the whole peeled). The béchamel was also too thin (likely 3 cups of milk would be plenty). A bit surprising to specify a weight of fresh lasagna noodles when no-boil would fine. Looking forward to revising in the future as the concept of a Cacciatore Lasagna still appeals!
followed to the tee, my husband loved it!
I made this for my mom’s “lunch with the ladies” gang and they loved it! I had to sub Sutter Home Moscato for the dry white wine and reduced fat milk for the whole, but this turned out amazing! I will definitely make again!