I have had requests to post this recipe again. So here it is…
Individual Lasagna Wrapped Chicken Thighs
By The Gourmet Farm Girl
1 1/2 – 2lb’s boneless chicken thighs (4-5)
4-5 Lasagna noodles (one per thigh)
1-2 tablespoons extra virgin olive oil
2-3 cloves garlic minced
1 small onion chopped
1 15 oz can tomato sauce
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 Tablespoon dried parsley
1/2 cup Portabella mushrooms chopped
8-10 tablespoons Ricotta cheese
1/2 teaspoon black pepper
5 Tablespoons grated Parmesan cheese
Fresh Flat Leaf Parsley for garnish
Small block of hard Parmesan cheese for garnish
Preheat oven to 375 degrees
Spray a 9×9 inch glass casserole with cooking spray; set aside
Bring 4 quarts salted water to a boil; add the Lasagna noodles; cook till al dente; 8-10 minutes
Drain and set aside reserving some of the pasta water.
Salt and pepper chicken thighs
In a medium size deep skillet over medium high heat add the olive oil. When oil is hot, sear the chicken thighs on each side; about 2 minutes. Remove thighs from the skillet and set aside.
Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 minutes
Pour the sauce into the skillet and add the dried herbs and mushrooms; reduce heat to low and simmer; stirring often 10-12 minutes.
While sauce is simmering; mix the Ricotta, grated Parmesan and black pepper together in a small bowl.
Assemble by spreading several tablespoons of sauce on top of a noodle, followed by several spoonfuls of the cheese mixture. Place a chicken thigh in the center of the noodle and gently wrap the noodle around it. Place in casserole; pour reaming sauce over the top; (if sauce is thick add a few spoonfuls of pasta water to thin it) cover with foil and bake for 45-50 minutes till hot through.
Garnish with fresh parsley and top with shavings of Parmesan cheese.