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Salsa Verde Lasagna

Salsa Verde Lasagna

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

A Mexican style chicken lasagna with layers of noodles, cheese, chicken and salsa verde.


Servings: makes 9 servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Printable Recipe
Ingredients
  • 8 ounces lasagne noodles (I used whole wheat)
  • 2 cups ricotta cheese or cottage cheese
  • 1/2 cup cheddar, shredded
  • 1/2 cup monterery jack cheese, shredded
  • 2 eggs
  • 2 cups salsa verde
  • 2 cups chicken, cooked shredded
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup monterery jack cheese, shredded
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.

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.

37 comments:

Maria said...

Great flavors for a lasagna!

Lanie said...

Oh my gosh! That looks so good! I'll be bookmarking this one for a try! Thanks!

Rambling Tart said...

Your clever ingenuity never ceases to amaze me. :-) This is absolutely fabulous, a wonderful mix of such comforting, familiar flavors in a completely new way.

Anonymous said...

Looks and sounds good!

simplysandi said...

Yum... I can't wait to try this!

dawn said...

exactly what i would have done with the leftovers too.
kevin you know i'm trying to think of a sweet lasgna to create.

Sandi said...

that looks amazing.....you have the greatest food on your blog!!

Jane said...

This looks fabulous: I'm printing it out right now! I can't believe all the wonderful combinations you come up with that are like nothing I've ever seen before.

Lydia (The Perfect Pantry) said...

Great way to use those goodies from your freezer. Hooray for a well-stocked pantry!

teresa said...

fantastic!

Lasagna Recipe said...

There's no doubt that it looks really good! I'm not exactly vegetarian but I'm trying to eat healthier these past few months. And Salsa Verde sounds healthy! I think this lasagna recipe of yours will be a staple fix on my table now, thanks!

Telemarketing Philippines said...

This is fantastic. I really love lasagna. It is one of my favorite.

Cherine said...

Perfect lasagna!

jose manuel said...

Estupenda lasaƱa. Un saludo

Joanne said...

I swear I am salivating just thinking about this dish! Lasagna and tex-mex...gotta love it.

♥peachkins♥ said...

This is a new lasagna flavor for me...

blowing peachkisses
The Peach Kitchen
peach and things

Ruth Daniels said...

Once again you make me drool. Thanks for sharing with Presto Pasta Nights.

Anonymous said...

Even at 6 am this is makin' my stomach fiercely growl.

Elizabeth said...

This looks great. I have made a similar casserole using corn tortillas that is quite good. Never thought to use lasagna noodles!

Muneeba said...

I was wondering what more I could do with the jar of salsa verde in my fridge ... now I know! Thks Kevin :)

Bellini Valli said...

It seems that I have a lot of catching up to do in cleaning our my freezer kevin. This throw together dish is amazing!

kate @ savour fare said...

Replace the lasagna noodles with tortilla chips and you've got a pretty good recipe for chilaquiles there (very similar to my chicken chilaquiles). I never thought to try it as actual lasagna though!

My Asian Kitchen said...

your lasagna look so cheesy and creamy!! yummy!!

FoodTherapy4Me said...

Love the idea! Especially how you stayed true to using noodles! The closest I've seen for Mexican Lasagna, they always use torillas. Great work! Don't have shredded chicken handy, but maybe a store-bought rotisserie short cut is in the cards!

Beth (Jam and Clotted Cream) said...

I love variations on the traditional lasagne. Could eat this now - in fact I could eat anything you make Kevin. I get hungry visiting your blog

Jan said...

Yummy yum yum - I love lasagne and this one looks good!

Veggie Belly said...

I love how you added salsa verde tot his!

Aggie said...

I'll take a plate of that!! Wow, looks delish as usual Kevin!!

Julia said...

I have been drooling over this all day.

Cynthia said...

I love the idea of using tomatillos in this lasagna! Definitely a fresh tasting meal for spring! Thanks for submitting to Presto Pasta Nights!

JR said...

try using tortillas instead of noodles for a "mexican ladagna"

Jen @ My Kitchen Addiction said...

This is my kind of lasagna! I adore salsa verde, and it is so wonderful with chicken. Love this idea!

jeffwain said...

This lasagna was easy and delicious, thanks!

meeso said...

I'm not big on the standard lasagna, but this I would love!

Anonymous said...

If youd used white corn tortilla chips and Green chile and it would have been Green chile enchiladas! I would have never ever thought of using noodles. Interesting. Im from new mexico and this is a completely new idea to me! Gonna have to compare em and see!

Duchess of Fork said...

I've had this recipe bookmarked for ages and finally made it tonight. It was such a great dish, Kevin!! Thanks for sharing.

Anonymous said...

I made it for my family and everyone loved it. Like serving it with sour cream and extra salsa.
sd

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