I’ve definitely been happy with my lemon lasagna recipes in the past.
But this time I was craving something a bit more aromatic.
Typically I’m rock solid straight on my flavor combination and profile decisions. This time, however, I was slightly (0.5%) unsure as to whether or not the aromatics would be TOO much.
As it turned out, my intuition guided me well, as always.
The flavors, herbs, floral, and citrus melded and molded beautifully with the tart tang of goat cheese and the creamy warmth and familiarity of ricotta cheese.

Lemon Lavender Dill Chicken Lasagna

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Lemon Lavender Dill Chicken Lasagna

1 Tbs. olive oil
1/2 red onion, chopped
1 lb. ground chicken
sea salt and pepper
16 oz. ricotta cheese
juice and zest of 1 fresh lemon
1 tsp. dill weed
1 tsp. dried lavender
sea salt and pepper
3 oz. prosciutto, thinly sliced
8 oz. fontina cheese
8 oz. goat cheese
1 pkg. ready bake lasagna noodles

Preheat the oven to 425 degrees.

In a large pot, heat the oil and sauté the onion until soft. Season with salt and pepper and add the ground chicken. Cover and cook until the chicken is done, stirring occasionally.

Set aside.

Whisk together the ricotta, lemon, dill, lavender, and more salt and pepper. Set aside.

To assemble, line a square baking dish with a touch of oil.
Place several sheets of ready-bake lasagna noodles on the bottom.
Top with 1/2 the chicken mixture.
Layer 1/2 the ricotta on top.
Top with another layer of noodles, then the prosciutto, then the fontina.
Next, top with more noodles, the rest of the chicken, and the rest of the ricotta.
Use the last of the noodles and then layer with the sliced goat cheese and any remaining ingredients to spare.
Sprinkle with dill and lavender.

Bake for about 20 minutes, until golden and bubbly.
Let set and cool for at least 2 hours before serving with a lovely spinach salad.