A delightful twist on the classic lasagna, featuring a creamy garlic chicken filling and a blend of cheeses.
Heat the butter in a large saucepan over medium heat until melted.
Using unsalted butter allows you to control the salt level in the dish.
Add the chicken, onion, and garlic to the saucepan and cook until the chicken is no longer pink.
Cut the chicken into small pieces for quicker cooking.
Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, garlic powder, and pepper.
Simmering the sauce allows the flavors to meld together beautifully.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Spread a thin layer of sauce in the bottom of a 9x13-inch baking dish.
This prevents the noodles from sticking to the bottom of the dish.
Layer 3 lasagna noodles over the sauce, followed by 1/3 of the remaining sauce, 1/3 of the mozzarella cheese, 1/3 of the cheddar cheese, and 1/3 of the Parmesan cheese.
Spread the sauce evenly over the noodles for consistent flavor.
Repeat the layers two more times, ending with a layer of Parmesan cheese on top.
Press down gently on the layers to compact the lasagna.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Covering the dish prevents the cheese from burning.
Remove the foil and bake for an additional 10 minutes to brown the top.
Keep an eye on the lasagna to ensure the top doesn't overbrown.
Let the lasagna rest for 15 minutes before slicing and serving.
Allowing the lasagna to rest helps it set and makes it easier to slice.
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