Cacciatore Lasagna Recipe

Name: Cacciatore Lasagna
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: 1 medium onion, chopped; 4 tablespoons butter, divided; Boneless Chicken Thighs; Garlic Cloves; White Button Mushrooms; 4 oz pancetta, diced; White Wine; Diced Tomatoes; 1/4 cup chopped fresh parsley; Lasagna Noodles; Light Cheddar Cheese; Salt and pepper to taste; Unbleached All Purpose Flour; 1% Low Fat Milk; Parmigiano Reggiano Cheese; Ground Nutmeg

Indulge in this irresistible Cacciatore Lasagna, a flavorful twist on a classic! Inspired by Ricardo's recipe, this hearty lasagna boasts tender chicken, savory mushrooms, and a rich parmesan béchamel sauce, all layered between perfectly cooked pasta. Get ready for a taste sensation that's both comforting and unforgettable. Perfect for family dinners or special occasions.

Prep Time 30 mins

Cook Time 85 mins

Calories 578.9 kcal

Protein 74g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cacciatore Lasagna

1 medium onion, chopped
4 tablespoons butter, divided
Boneless Chicken Thighs
Garlic Cloves
White Button Mushrooms
4 oz pancetta, diced
White Wine
Diced Tomatoes
1/4 cup chopped fresh parsley
Lasagna Noodles
Light Cheddar Cheese
Salt and pepper to taste
Unbleached All Purpose Flour
1% Low Fat Milk
Parmigiano Reggiano Cheese
Ground Nutmeg

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How to Make Cacciatore Lasagna

**Brown the Chicken and Onion:** In a large non-stick skillet, melt 2 tablespoons of butter over medium-high heat. Add 1 medium onion (chopped) and cook until softened, about 5 minutes. Add 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces) and 4 cloves garlic (minced). Cook until chicken is golden brown, about 8-10 minutes. Season with salt and pepper to taste.
**Sauté Mushrooms and Pancetta:** Add 8 oz cremini mushrooms (sliced) and 4 oz pancetta (diced) to the skillet. Cook until mushrooms are softened and pancetta is crispy, about 5-7 minutes. Add 1 tablespoon butter, if needed.
**Create the Cacciatore Sauce:** Deglaze the skillet with 1/2 cup dry white wine, scraping up any browned bits. Stir in 28 oz canned crushed tomatoes, 1 tsp dried oregano, and 1/2 tsp dried basil. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
**Finish the Sauce:** Shred the chicken with two forks, return it to the sauce, and stir in 1/4 cup chopped fresh parsley. Season to taste.
**Make the Parmesan Béchamel:** While the sauce simmers, prepare the béchamel. In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in 1/4 cup all-purpose flour until smooth. Gradually whisk in 4 cups milk until smooth and bubbly. Bring to a simmer, stirring constantly. Reduce heat and simmer for 1 minute, stirring occasionally. Stir in 1 cup grated Parmesan cheese and 1/4 teaspoon nutmeg. Season with salt and pepper to taste.
**Assemble the Lasagna:** Preheat oven to 350°F (180°C). Spread 1 1/2 cups of the chicken cacciatore sauce in the bottom of a 13x9 inch baking dish. Layer with 6-8 lasagna noodles. Spread half of the remaining cacciatore sauce over the noodles, top with another layer of noodles, and then the béchamel sauce. Add remaining noodles and the rest of the cacciatore sauce. Top with 1 cup shredded mozzarella cheese.
**Bake and Broil:** Bake for 30 minutes, then broil for 5 minutes, or until bubbly and golden brown. Let rest for 10 minutes before serving.
**Cooking Times:** For a cold lasagna, bake for approximately 45 minutes. For a frozen lasagna, bake for at least 1 hour 10 minutes at 330°F (165°C), and then broil if needed.