Paired with a simple green salad and some crusty bread, this recipe for chicken lasagna makes for an easy weeknight meal.
Olive oil, for coating baking dish
9 to 12 lasagna noodles
1 cup ricotta cheese
1 egg
1/4 cup grated Parmigiano-Reggiano
Zest of 1 fresh lemon
1/2 teaspoon kosher or sea salt, or to taste
Fresh cracked black pepper, to taste
24 ounces tomato sauce
2 cups shredded or chopped cooked chicken
16 ounces (1 pound) grated mozzarella cheese
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