Southwestern Chicken Lasagna

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♼ Recipe origin is unknown. Southwestern chicken lasagna recipe, recipe Rating: 4.5
Number of votes:101

A chicken lasagna with a healthy dose of Southwestern flavor. Inspired by WileyP’s “Southwestern Lasagna.”

Ready in: 2 hours 15 mins

Ingredients

Serves: 8

• 1 pound uncooked bulk chorizo sausage
• 1 pound boneless, skinless chicken breasts, cubed
• 1 (28 ounce) can plus 1 (10 ounce) can crushed tomatoes
• 2 heaping tablespoons ground cumin
• 1 onion, diced
• 3 cloves garlic, minced
• 10 to 20 sprigs cilantro, chopped fine (to taste)
• 1 (7 ounce) can mild diced green chiles
• 1 (4 ounce) can diced jalapeños, to taste
• 4 eggs
• 1 (32 ounce) container ricotta cheese
• 1 pound grated Mexican-blend cheese
• 1 box oven-ready lasagna noodles

Preparation method

Prep: 1 hour | Cook: 1 hour
| Extra time: 15 mins, resting

1. Bring 5 cups of water to boil in a saucepan over medium heat. Add chicken; boil until chicken is no longer pink in the middle, about 5 minutes. Drain.
2. Meanwhile, brown the chorizo in a large skillet over medium heat. Drain excess fat.
3. Combine tomatoes, cumin, onion, garlic, cilantro, green chilies, and jalapeños in a saucepan. Bring to a low boil over medium-low heat; turn heat down to low and simmer for 45 minutes, until onion is soft.
4. In a bowl, beat eggs with ricotta.
5. Pre-heat the oven to 350 degrees F.
6. Place 1/3 of the sauce in a 13×9-inch baking dish. Top with a layer of pasta. Pour sausage and chicken on top of the pasta, then pour 1/3 of the sauce on top. Sprinkle with 1/2 of the cheese.
7. Arrange another layer of pasta on top of the casserole. Spread egg-ricotta mixture on top, then make another layer of pasta. Top with remaining sauce and cheese.
8. Cover with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for about 15 minutes, until cheese is lightly browned and lasagna is heated through.
9. Let the lasagna rest for 15 minutes, then slice into squares and serve.