Lately I have been making some progress in clearing some room in my freezer and I recently came across some tomatillos that I had frozen last summer. Of course the first thing that I thought about after finding the tomatillos was salsa verde which is my favorite way of using them. Right behind the tomatillos was some frozen cooked and shredded chicken and I had an idea; How about a chicken salsa verde lasagna? I kept the recipe nice and simple mixing a freshly made batch of salsa verde in with the chicken and layering it with cheese and noodles. For the cheese layer, I went with a simple ricotta with some texmex cheeses, cheddar and jack mixed in. This salsa verde lasagna was probably the easiest lasagna that I have made to date and it turned out great! The salsa verde packed this lasagna with flavour and just the right amount of spicy heat and the creamy cheese rounded everything out nicely. I served the lasagna with sides of black beans and avocado.
Salsa Verde Lasagna
(makes 6+ servings)Printable Recipe
Ingredients:
8 ounces lasagne noodles (I used whole wheat)
2 cups ricotta cheese (or cottage cheese)
1/2 cup cheddar (grated)
1/2 cup monterery jack cheese (grated)
2 eggs
2 cups salsa verde
2 cups cooked shredded chicken
1/2 cup cheddar cheese (grated)
1/2 cup monterery jack cheese (grated)
8 ounces lasagne noodles (I used whole wheat)
2 cups ricotta cheese (or cottage cheese)
1/2 cup cheddar (grated)
1/2 cup monterery jack cheese (grated)
2 eggs
2 cups salsa verde
2 cups cooked shredded chicken
1/2 cup cheddar cheese (grated)
1/2 cup monterery jack cheese (grated)
Directions:
1. Start cooking the noodles, if required.
2. Mix the ricotta, cheddar, jack and eggs.
3. Mix the salsa verde and chicken.
4. Lightly grease the bottom of an 8 inch square baking dish.
5. Place a layer of noodles followed by 1/2 of the the cheese mixture followed by 1/2 of the salsa verde mixture. Repeat a second layer in the same fashion and top with a final layer of noodles and top with the cheddar and jack cheese.
6. Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.
1. Start cooking the noodles, if required.
2. Mix the ricotta, cheddar, jack and eggs.
3. Mix the salsa verde and chicken.
4. Lightly grease the bottom of an 8 inch square baking dish.
5. Place a layer of noodles followed by 1/2 of the the cheese mixture followed by 1/2 of the salsa verde mixture. Repeat a second layer in the same fashion and top with a final layer of noodles and top with the cheddar and jack cheese.
6. Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.
Similar Recipes:
Salsa Verde Turkey Burger
Salsa Verde Carnitas
Lasagna
Salsa Verde Pulled Chicken Sandwich
Turkey and Zucchini Green Chili
Mushroom and Zucchini Enchiladas
Take a look at the Presto Pasta Nights roundup on Kitchen Slave.
