Serves 6
This lasagna is packed with flavor, while not being as heavy as some lasagnas. The chicken stock, wine, and lemon help to brighten (and lighten) up the dish, rounding everything out without weighing it down. While it may look like a lot of steps, both the capers and the ricotta can be made a day ahead, making assembly easy and stress-free when you’re ready to bake.
3 tablespoons unsalted butter, divided
1 medium shallot, chopped (about ½ cup)
3 garlic cloves, minced
⅓ cup dry white wine
2 cups chicken stock
2 cups whole milk
2 teaspoons kosher salt, divided
½ teaspoon black pepper
8 ounces uncooked lasagna noodles, broken into 1 ½-inch pieces
2 cups torn cooked chicken breast, (about 24 ounces)
6 tablespoons capers, drained and divided
3 tablespoons finely chopped fresh parsley, plus more for garnish
1 teaspoon meyer lemon zest, plus 1 tablespoon fresh lemon juice
⅔ cup whole-milk ricotta
2 ounces Point Reyes Gouda, grated and divided
4 ounces shredded Point Reyes TomaProvence
Melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add wine; cook, stirring often, until evaporated, 3 to 5 minutes.
Reduce heat to medium and add chicken stock, milk, 1 ½ teaspoons salt, pepper, and broken noodles; bring to a simmer, stirring occasionally. Reduce heat to medium-low; simmer, carefully stirring occasionally and submerging noodles after each stir, until noodles are tender, 15 to 20 minutes. Remove from heat. Stir in chicken, 4 tablespoons capers, 2 tablespoons parsley, and lemon juice.
Meanwhile, preheat oven to broil with rack 6 inches from heat source (a convection oven set at 425F works well, too). Stir together ricotta, lemon zest, half the shredded Gouda, remaining 1 tablespoon parsley, and remaining ½ teaspoon salt in a medium bowl until combined. Set aside.
Heat remaining 1 tablespoon butter in a small skillet over medium heat. Once melted, add remaining 2 tablespoons capers and cook, stirring occasionally, until starting to crisp and turn golden brown, about 2 minutes. Transfer capers to a paper-towel lined plate and set aside.
Dollop cheese mixture evenly on top of lasagna mixture in skillet and sprinkle evenly with TomaProvence and remaining Gouda. Broil until cheese is melted and lightly browned, about 5 minutes. Garnish with additional parsley and reserved crispy capers.
Serve hot.
