How to Make Savoury Tomato & Chicken Lasagna?

 

Ingredients

• For 8 servings,
• 4 large beefsteak tomatoes, or heirloom tomatoes (about 1½ pounds), sliced into ¼-inch (6 mm) rounds
• ¼ cup olive oil(60 mL), plus 3 tablespoons, divided
• 2 tablespoons McCormick® Savoury Spice Blend, divided, plus 1 teaspoon
• 1 teaspoon kosher salt
• 16 oz whole milk ricotta cheese(450 g)
• 2 large eggs, beaten
• 8 lasagna noodles, no boil
• 2 ½ cups shredded chicken(310 g), loosely packed
• 2 cups shredded mozzarella cheese(200 g), divided

Method

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
• In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
• Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
• Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
• Remove the gratin from the oven.
• Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
• Remove from the oven and let cool for 30 minutes before serving.
• Enjoy!