Main Dishes Recipes — By Ben on 03 February 2008
Mexican Chicken Lasagna

If I were a fictional character, I’d be Garfield the cat. Just like that lazy and overweight cat, I love lasagna. But as much as I love it, the first time I prepared it myself was about 3 years ago. That first homemade lasagna was what made me realize I was a foodie, even before I knew such a term existed. Up to that point I always made the same dinners because I was somehow scared of trying new things in the kitchen.

But that lasagna was a breakthrough in my cooking adventures. I was so proud of myself that I started trying and experimenting new lasagna combinations that then moved to other kinds of foods. That’s how I one day decided to make my favorite dish with a Mexican twist, and this Mexican Chicken Lasagna was born.

 

Mexican Chicken Lasagna

Mexican Chicken Lasagna
Printable version

Makes: 6-8 portions
Method: boil, bake
Prep time: 45-60 minutes
Cooking time: 25 minutes

For this recipe you will need:

For the sauce:

  • 2 TBSP olive oil
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 2 chicken breasts, shredded
  • 1 28oz (800gr) can of diced tomatoes
  • 2 jalapeno peppers, veined and finely chopped
  • 1 tsp oregano
  • salt and pepper

For the filling:

  • 24 oz (650gr) ricotta cheese
  • 1 cup shredded Chihuahua cheese (or a Mexican cheese blend)
  • 2 large eggs
  • salt and pepper
  • 1 pound lasagna
  • 1 cup spaghetti sauce
  • melting cheese

Preparation:

  1. Prepare the lasagna following the instructions on the package.
  2. Preheat oven to 350°F (175°C)

Sauce:

  1. In a large skillet heat olive oil and sauté onion and garlic.
  2. Add chicken and let it fry for about 5 minutes.
  3. Add tomatoes, jalapenos, oregano, salt and pepper to taste stir, cover and cook over medium heat for about 25 minutes.

Filling:

  1. In a large bowl mix ricotta cheese, Chihuahua cheese, salt and pepper to taste and eggs and set aside.

Bringing it all together:

  1. Assemble the lasagna in a 9”x13” baking pan.
  2. First pour some sauce at the bottom of the pan.
  3. Place a layer of lasagna noodles over it and half of the cheese filling over the noodles.
  4. Place a second layer of sauce, noodles and filling.
  5. Place a last layer of noodles and top with the spaghetti sauce and melting cheese, if desired.
  6. Bake for 25 minutes. Let it cool a little bit before serving and enjoy!

About this recipe:

Like every recipe with hot peppers, you can use more or less according to your liking.
I always use some kind of Mexican cheese for this lasagna, but you can use the classic Romano and mozzarella cheeses for the filling. What make this lasagna different are the sauce and the chicken, of course.
I rarely eat beef, that’s why I use chicken in almost all of my recipes but I believe ground beef would work well with the sauce, too.
This is probably the recipe I feel most proud of, being one of the first I came up with and the one friends and family have praised a lot. So I hope you really enjoy my little experiment of bringing two worlds together.

Buen provecho!

Tagged as:

Related Articles

About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(20) Readers Comments

  1. Mmmmm… this sounds (and looks!) mouth-watering!

  2. I just wanted to let you know about the Great American Dessert Experience http://www.dessertexpo.com. It has been featured on the Food Network with Host Giada De Laurentiis and will be replayed on the Food Network this weekend. Visit http://www.dessertexpo.com for more information.

  3. Hi there Ben. Garfield & lasagna…my fave comic strip when I was young! This sounds delicious & no need for bechamel…even better! Will try it but with cheddar…do you think it turn out nice? BTW, the picture is really really nice! :0)

  4. This is so good Ben. We love lasagna and this looks so “hot”!

  5. i *love* mexican lasagna, and this one looks so gooey and satisfying. i made one of rick bayless’s for a smackdown a few weeks ago; it had a yummy pasilla chile sauce.

    can i offer a suggestion? blend a chipotle in adobo or two into the tomato sauce. mmm, chipotle.

  6. That chicken lasagna looks tasty!

  7. Pingback: Ample Sanity

  8. I made this last night for a dinner party. It was excellent! Definatley will make it again. Thanks Ben.

  9. How do you shred or get shredded chicken?

  10. You can buy cooked chicken at Trader Joe’s where they have they prepared foods and it’s ready to go. Or you can cook some chicken in broth (I like to brown it first so it stays juicy) and shred. Leftover chicken works well or roast chicken from the supermarket.

    You can also use the bakeable lasagna noodles that don’t need to be precooked first. They taste just the same and save me a lot of grief. Just make sure your sauce isn’t very dry and the noodle layers don’t touch or it won’t cook properly and be dry.

Leave a Reply