With Passover coming up it is once again time for me to go through my kitchen and find ways to use the breads and pastas hanging out in the back shelves of my pantry before the big chametz clean. “Kashering”, which is what we call the process, is basically a major spring cleaning right before the beginning of Passover where we rid our home of any food and ingredients that contain leavening (crumbs and all). At the end of the prep there are a few moments where I can sit back and sigh in relief as I enjoy the house being the cleanest it has been all year. It’s one of the more taxing parts of my job as matriarch of this house, but I love the end result.
Leading up to the big sweep I try to salvage what I can in terms of food. This time around we had a ton of lasagna noodles, so of course this meant Shabbat dinner was going to be more on the Italian side this week.
Usually I stick with one particular recipe I’m familiar with. A basic vegetarian lasagna my grandmother gave me. This time around I wanted to try something a little different to add to my collection of recipes. Caprese is an Italian salad I absolutely love. It’s simple to throw together, it warms my heart and waters my mouth whenever someone provides it at a pot luck, and it’s sure to win people over whenever I introduce it to those who have never tried it. For those who are not familiar, caprese is a piece of tomato, basil leaf, and fresh mozzarella cheese put together with a drizzle of balsamic vinegar. Sometimes it is tossed together in a salad. Sometimes the basil and mozzarella are laid on top of a piece of sliced tomato. Sometimes they are made into a cute bite sized appetizer by using baby tomatoes and toothpicks.
This time around I decided to turn caprese into a lasagna, and the result was incredibly delicious.
For those of you needing to use up that box of lasagna noodles before Passover, here’s your answer. For those who are simply looking for new dinner ideas or something to provide at a pot luck, this will put smiles on the faces you serve.
Caprese Chicken Lasagna
1 box of lasagna noodles
1 tbsp extra virgin olive oil
1 lb. boneless skinless chicken breast
1 tbsp oregno
1 tbsp parsley
1 tbsp thyme
salt and pepper to taste
2 tbsp balsamic vinegar
5 cloves of garlic (divided)
3 tbsp butter
3 tbsp all purpose flour
1 yellow onion (chopped)
2 1/2 cups milk
5 cups shredded mozzarella cheese
3/4 cups grated Parmesan cheese
1 – 15 oz container of ricotta cheese
1 cup thinly sliced basil leaves
extra balsamic vinegar for a glaze
1) Preheat oven to 375 degrees, and cook noodles according to package instructions
2) In a large skillet heat olive oil over medium heat. Cut up the chicken and mix with oregano, parsley, thyme, and salt and pepper. Cook until golden. Stir in balsamic vinegar and 2 cloves of garlic until well combined. Set aside.
3) In a sauce pan melt the butter. Saute chopped onion and the remaining garlic for about two minutes. Add flour and cook until a golden color. Stir in milk and simmer until the texture is creamy. Add one cup of mozzarella and the Parmesan cheese.
4) In separate bowl stir together ricotta cheese and egg.
5) Assemble the lasagna in a large baking dish. Spread a thin layer of sauce. Add a layer of cooked noodles. On top of the noodles spread a third of the ricotta cheese mixture, followed by a third of tomato slices, and a third of mozzarella. Repeat layers.
6) Bake for about 35 minutes. Once the lasagna is bubbly, drizzle a balsamic glaze over the top and serve!