Southwest Chicken Lasagna
This is one of the recipes that triggered colormyfood, I’ve had so many requests for it. The combination of black bean, corn and cilantro give this lasagna a southwestern twist.
Variations:
- Vegetarian: Eliminate the chicken
- Spicy: Add 1 – 2 chopped jalapeños
Ingredients
- 1 cup chicken cooked and diced
- 2 15-ounce can black beans
- 1 cup corn
- 1 cup cilantro chopped
- 1 15-ounce ricotta
- 2 cups Parmesan grated
- 2 1/2 cups mozzarella grated
- 6 - 8 lasagna noodles
- Marinara sauce
Adjust servings:
Units:
Instructions
- Mix chicken, black beans, corn and cilantro into marinara sauce.
- In a separate bowl mix ricotta, Parmesan and mozzarella
- Place just enough marinara sauce on the bottom of Pyrex so pasta won’t stick.
- Place a layer of uncooked lasagna noodles
- Spoon think layer sauce to cover lasagna noodles
- Place a layer of the mixed cheese over the sauce (about half of the cheese mix)
- Repeat: lasagna noodles, sauce and cheese
- Cover with aluminum foil
- Put in oven preheated to 375 for 45 minutes
- Remove aluminum foil, reduce oven to 350 and bake another 30 – 40 minutes until cheese is golden.
- Remove lasagna from oven and let sit for 10 minutes before cutting and serving.
Recipe Notes
This recipe makes two lasagna dishes. I make one with chicken and one vegetarian when hosting dinner for omnivores and vegetarians. Or I freeze the second one for another time.
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