Individual Lasagna Wrapped Chicken Thighs

Individual Lasagna Wrapped Chicken Thighs

Getting Started

To Start

  • Preheat oven to 375 degrees

What You’ll Need

  • 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



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


Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 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.