I went to Houston, TX to visit my sister last week and ate some very yummy Southwestern Chicken Lasagna in a little cafe there. I knew my hubby would love it so I tried recreating it for his birthday dinner last Sunday. It wasn't exactly the same, but everyone loved it and Mike immediately put it on his top ten list.
So here's my version:
3 or 4 marinated, grilled chicken breasts, chunked (I used a fajitas marinate from a bottle)
12 lasagna noodles
1 Tbsp. olive oil
1 green bell pepper, chopped
2 cloves garlic, chopped
1 or 2 Tbsp. canned Jalapeno peppers, diced
1/2 cup frozen corn kernels
1 (15oz.) can black beans, rinsed and drained
1 (15oz.) can diced tomatoes
1/2 cup salsa
1/2 cup chopped green onion
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 cup chopped fresh cilantro, divided
1 cup ricotta cheese
1/4 cup sour cream
8 oz. monterey jack cheese, shredded
6 oz. mozzarella cheese, shredded, divided
1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in large skillet over medium heat. Saute green bell pepper, garlic, and corn until tender. Stir in black beans, diced tomatoes, salsa, green onion, chili pwd., cumin and 1/4 cup of cilantro.; set aside
3. In a large bowl, combine ricotta, sour cream, shredded Monterey Jack, 3 oz. of the mozzarella cheese and the other 1/4 cup of cilantro; set aside
4. Coat a 9x13 dish with cooking spray. Arrange 4 of the cooked noodles in bottom, spread half of bean mixture, then half of cheese mixture, 4 noodles, remaining bean mixture, remaining cheese mixture, 4 noodles. Finish off with the chunks of marinated, grilled chicken and top with remaining 3 oz. of mozzarella cheese.
5. Cover and bake in preheated 350 degree oven for 45 min.
6. Optional: Serve with guacamole and/or pico de gallo dabbed on the top of each serving.
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