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 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
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:
- Prepare the lasagna following the instructions on the package.
- Preheat oven to 350°F (175°C)
Sauce:
- In a large skillet heat olive oil and sauté onion and garlic.
- Add chicken and let it fry for about 5 minutes.
- Add tomatoes, jalapenos, oregano, salt and pepper to taste stir, cover and cook over medium heat for about 25 minutes.
Filling:
- In a large bowl mix ricotta cheese, Chihuahua cheese, salt and pepper to taste and eggs and set aside.
Bringing it all together:
- Assemble the lasagna in a 9”x13” baking pan.
- First pour some sauce at the bottom of the pan.
- Place a layer of lasagna noodles over it and half of the cheese filling over the noodles.
- Place a second layer of sauce, noodles and filling.
- Place a last layer of noodles and top with the spaghetti sauce and melting cheese, if desired.
- 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!
20 Replies
Mexican chicken lasagna…
This is one of the very first recipes I made when I started cooking and it’s been one of my favorites ever since. I hope you enjoy it….
Posted on February 3rd, 2008 at 1:48 pm
Ben, you amaze me! I am so making this tomorrow!
My I share this Great tip I learned from the Barefoot Contessa –
Instead of cooking the lasagna noodles, simple soak them for about 5 minutes in REALLY HOT tap water. Drain off the water and move onto layering your lasagna and cooking as normal.
It also works great on manicotti shells, or when you want to roll lasagna noodles.
(my stomach is growling now for your chicken lasagna; thanks, thanks a lot)
Posted on February 3rd, 2008 at 4:47 pm
ay que rico… a mi gusta anything que tenga pollo!
porfin hiceste el guacamole con pina… dejame saber!
B
Posted on February 3rd, 2008 at 9:42 pm
Mexican chicken lasagna! I want it!
That sounds so delicious. Chihuahua cheese? I’ve heard of it, but I’ve never seen it.
I like the spin on a classic.
Posted on February 4th, 2008 at 11:00 am
Gosh that looks good Ben! I think this sounds so wonderful. I could eat it right NOW!
Posted on February 4th, 2008 at 1:08 pm
This sounds like a wonderful twist to a traditional lasagna!
Posted on February 4th, 2008 at 5:38 pm
You have such a great blog! I am very impressed.
This lasagna is going in my to try very soon file!
Posted on February 4th, 2008 at 10:15 pm
Oh Boy! Me gusta!!!! Looks wonderful Ben! I must try this one mmmm. Dinner time is getting near and I’m starving, I must stop my blogs round
Posted on February 5th, 2008 at 1:48 pm
Look at that photo Ben…it makes me want to run home and make this twist on lasagna.
Posted on February 5th, 2008 at 8:13 pm
Hi Jill,
Nice tip about the lasagna noodles. That sounds a lot simpler than cooking them. I will try it next time I make lasagna, And let me know how your lasagna turns out if you make it
Hi Bren!
I love pollo, too. That is my favorite meat, ever! Hehehe, and I didn’t make the guacamole because I was out of pineapple. But it is in my list of recipes to make.
Hi Emiline,
It is a really nice twist to a classic and Chihuahua cheese is a delicious melting cheese, you might be able to find it at a Mexican market or maybe even at a regular grocery store in the cheese section. I was surprised to find it in Sprawl-Mart the other day.
Hi Jenn,
I saved some for you :p
Hi Deborah!
It was a really nice twist and the chicken and spices make it really good. You should try it. Welcome to my kitchen!
Hi Kristen!
Thank you for your kind words. I have been blogging just for a little while, but I love it. So I try to learn new things every day and this blog is the result of all those adventures. Welcome to my kitchen, too!
Hello Núria!
It seems like this recipe is been a great hit
You go on and get yourself something to eat that I must do the same :-p
Hi Bellini,
Let me know if you make it, I’d love to hear what other people think about this recipe. Thanks for the visit
Posted on February 6th, 2008 at 5:12 pm
Mmmmm… this sounds (and looks!) mouth-watering!
Posted on February 6th, 2008 at 8:51 pm
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.
Posted on February 7th, 2008 at 6:08 pm
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)
Posted on February 8th, 2008 at 10:53 am
This is so good Ben. We love lasagna and this looks so “hot”!
Posted on February 15th, 2008 at 12:49 pm
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.
Posted on March 20th, 2008 at 2:31 pm
That chicken lasagna looks tasty!
Posted on March 20th, 2008 at 8:48 pm
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Posted on March 21st, 2008 at 11:11 am
I made this last night for a dinner party. It was excellent! Definatley will make it again. Thanks Ben.
Posted on March 24th, 2008 at 10:35 am
How do you shred or get shredded chicken?
Posted on September 16th, 2008 at 10:31 am
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.
Posted on October 10th, 2008 at 6:15 pm
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