Serve this delicious Lemon Pepper Chicken Lasagna recipe at your next family get-together and see how easy-to-make and tasty a lasagna spin-off could be.

Lemon Pepper Chicken Lasagna is a delicious twist on a traditional Italian favorite. This recipe weaves the rich layers of lasagna, zesty lemon flavors and succulent chicken, leaving you with a comforting, delicious and filling main dish worth sharing.

The trio of cheeses—ricotta, mozzarella and Parmesan—brings creaminess and depth to the lasagna, binding all the flavors together while adding a delightful texture when melted.

The combination of lemon zest and juice with the savory chicken creates a bright and tangy filling that contrasts beautifully with the creamy richness of the cheese layers. We then garnish the dish with parsley to add earthiness and freshness.

Next, add walnuts to provide a delightful crunch and nuttiness, balancing the textures of the lasagna and adding a layer of complexity to each bite. Walnuts complement the sweet notes of honey, creating a blend of sweet and savory with every bite.

This Lemon Pepper Chicken Lasagna recipe is a comforting, refreshing and stand-up dish. This recipe will leave your guests coming back for seconds!  

Prep Time:  20 minutes   |    Cook Time:  50 minutes   |    Total Time:  1 hour, 10  minutes   |    Servings:  12

Ingredients:

• 2 16-ounce pints  Friendly Farms  Heavy Whipping Cream
• 1 tablespoon plus 1/2 teaspoon  Stonemill  Ground Black Pepper
• 5 ounces  Priano  Shredded Parmesan Cheese, divided
• 8 ounces  Happy Farms  Mozzarella Cheese, shredded, divided
• 15 ounces  Happy Farms Preferred  Whole Milk Ricotta Cheese*
• 1/2 cup fresh parsley
• 5 lemons, zested and juiced
• 2  Goldhen  Large Eggs
• 3  Kirkwood  Chicken Breasts, diced
• 2 tablespoons  Stonemill  Minced Garlic in Water
• 8 ounces  Southern Grove  Chopped Walnuts
• 1 teaspoon  Stonemill  Iodized Salt, to taste
• 2 tablespoons  Berryhill  Honey
• 1 tablespoon  Carlini  Extra Virgin Olive Oil
• 12 ounces  Reggano  Oven Ready Lasagna Noodles*

*These are Seasonal or ALDI Find items that are only in stores for a limited time and may no longer be available.

Directions:                                  

1. Preheat oven to 375˚.
2. In a medium saucepan, bring cream to a boil.   Lower heat to a simmer and cook until cream is reduced by half. Add 1 tablespoon pepper, 1/2 cup parmesan cheese and 1/2 cup mozzarella cheese. Whisk until fully combined. Reserve.
3. In a food processor, combine ricotta, parsley, lemon zest and juice, eggs and remaining 1/2 teaspoon pepper. Reserve.
4. Place chicken and garlic into a food processor and pulse until ground. Fold in walnuts, salt and honey. In a medium sauté pan over high heat, heat oil and cook chicken until browned. Reserve.
5. Spread a thin layer of ricotta mixture in the bottom of a 13x9-inch pan. Layer as follows: noodles, 1/3 ricotta mixture, 1/3 chicken, 1/3 sauce. Repeat two times ending with sauce. Top with remaining parmesan and mozzarella. Cook for 40-50 minutes or until cheese is melted and browned. Remove from oven and allow to rest for 10 minutes before cutting.

TIP: If using traditional lasagna noodles: Cook according to packaging instructions, drain and rinse under cool water.

Recipe Courtesy of Chef Scott, ALDI Test Kitchen