Stovetop Chicken Lasagna

Ingredients

• 12 ounces ground chicken
• 1 1/2 teaspoons ground fennel
• 1/2 teaspoon red pepper flakes, divided
• Kosher salt and freshly ground black pepper
• 1 can crushed tomatoes
• 2 cups tomato purée
• 1 cup homemade or store-bought low sodium chicken broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 5 medium cloves garlic, minced
• 12 sheets no-boil lasagna noodles, broken in half
• 2 cups part-skim ricotta, divided
• 12 ounces part-skim mozzarella, divided
• 1/2 cup chopped parsley leaves, divided

Directions

1. In a medium bowl, mix the chicken with the ground fennel, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon salt.
2. Pour the crushed tomatoes, tomato purée, and chicken stock into another medium bowl. Add 1 1/2 teaspoons salt, then 1/2 teaspoon black pepper, and stir until the sauce is evenly combined.
3. Set a 12-inch non-stick skillet with lid over medium heat, add the oil, and warm it until it shimmers. Stir in the onion and cook until soft and lightly golden, 6 to 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
4. Add the chicken mixture to the skillet, breaking it into small pieces as it cooks, until cooked through, about 4 minutes.
5. Nestle half of the noodles into the meat mixture in the skillet. Pour half of the tomato mixture over the top, then sprinkle on the remaining 1/4 teaspoon pepper flakes. Spoon half of the ricotta evenly over everything, scatter on half of the mozzarella, and add half of the parsley.
6. Arrange the rest of the noodles in the skillet and pour in the rest of the sauce. Use a spoon to tuck the noodles down so they are covered with sauce, then bring everything to a simmer. Cover and cook until the noodles are tender, about 20 minutes, lowering the heat if needed so it stays at a simmer.
7. Take off the lid and spoon the remaining ricotta evenly over the top. Sprinkle with the remaining mozzarella. Cover again and cook until the cheese melts, about 1 minute. Finish with the remaining parsley and serve.