Cacciatore Lasagna

Name: Cacciatore Lasagna
Prep time: 30 min
Cook time: 70 min
Total time: 115 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 kg chicken thighs (bone-in, skin-on); 1 large onion (chopped); 3 cloves garlic (minced); 1 cup bell peppers (sliced); 400 g canned tomatoes (crushed); 1/2 cup dry white wine; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 12 sheets lasagna noodles (cooked according to package instructions); 500 g ricotta cheese; 1 cup parmesan cheese (grated); 2 cups mozzarella cheese (shredded)

115 min 8 servings Medium

All Recipes

Cacciatore Lasagna

A hearty lasagna combining the rich flavours of chicken cacciatore with layers of pasta and cheese.

Prep

30 min

Cook

70 min

Total

115 min

Servings

Difficulty

Medium

Cacciatore Lasagna is a delightful fusion of Italian favourites. This dish blends the robust, rustic flavours of chicken cacciatore with the comforting, layered goodness of lasagna, making it a perfect dinner choice for those seeking both comfort and culinary adventure. The origins of 'cacciatore' mean 'hunter' in Italian, traditionally involving a stew of braised chicken with tomatoes, onions, and herbs. By incorporating these elements into a lasagna, you get a hearty dish that's both familiar and exciting, ideal for family gatherings or a cozy night in.

Ingredients

Servings

For the Chicken Cacciatore

For the Lasagna

Instructions

Prepare the Chicken Cacciatore

Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and brown on both sides, about 4 minutes per side. Remove and set aside.

Pro tip: Ensure chicken skin is crispy for added texture.

Cook Vegetables

In the same skillet, add onions and garlic. Sauté until onions are translucent, about 5 minutes. Add bell peppers and cook for an additional 3 minutes.

Pro tip: Stir frequently to prevent burning.

Simmer the Sauce

Add crushed tomatoes, white wine, oregano, basil, salt, and pepper to the skillet. Return chicken to the skillet, cover, and simmer for 30 minutes until chicken is cooked through.

Pro tip: Chicken should reach an internal temperature of 165°F (74°C).

Shred the Chicken

Remove chicken thighs, shred meat, and discard skin and bones. Return shredded chicken to the sauce and stir to combine.

Pro tip: Use two forks to shred the chicken easily.

Assemble the Lasagna

Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9x13 inch (23x33 cm) baking dish. Layer noodles, ricotta, chicken sauce, and mozzarella cheese. Repeat layers, finishing with mozzarella and parmesan cheese on top.

Pro tip: Ensure even layers for uniform cooking.

Bake the Lasagna

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden brown.

Pro tip: Let rest for 15 minutes before serving for easy slicing.

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Tips & Tricks

<ul><li>Use fresh herbs for the best flavour.</li><li>Let the lasagna rest before serving for easier slicing.</li><li>Use a mix of cheeses for a more complex taste.</li><li>Ensure chicken is cooked to 165°F (74°C) for safety.</li></ul>

Serving Suggestions

Cacciatore Lasagna pairs beautifully with a crisp green salad and a glass of red wine, such as Chianti or Sangiovese. To make ahead, assemble the lasagna and refrigerate for up to 24 hours before baking, or freeze for longer storage. Once baked, leftovers can be stored in the refrigerator for up to three days or frozen for up to a month. Reheat thoroughly before serving.