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.
- 8 ounces lasagne noodles (I used whole wheat) (gluten free for gluten free)
- 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
- Start cooking the noodles, if required.
- Mix the ricotta, cheddar, jack and eggs.
- Mix the salsa verde and chicken.
- Lightly grease the bottom of an 8 inch square baking dish.
- 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.
- Bake in a preheated 350F/180C oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.
Salsa Verde Turkey Burger
Salsa Verde Carnitas
Salsa Verde Pulled Chicken Sandwich
Turkey and Zucchini Green Chili
Mushroom and Zucchini Enchiladas
Great flavors for a lasagna!
Oh my gosh! That looks so good! I'll be bookmarking this one for a try! Thanks!
Rambling Tart says
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.
Looks and sounds good!
Yum… I can't wait to try this!
exactly what i would have done with the leftovers too.
kevin you know i'm trying to think of a sweet lasgna to create.
that looks amazing…..you have the greatest food on your blog!!
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) says
Great way to use those goodies from your freezer. Hooray for a well-stocked pantry!
Lasagna Recipe says
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 says
This is fantastic. I really love lasagna. It is one of my favorite.
jose manuel says
Estupenda lasaña. Un saludo
I swear I am salivating just thinking about this dish! Lasagna and tex-mex…gotta love it.
This is a new lasagna flavor for me…
The Peach Kitchen
peach and things
Ruth Daniels says
Once again you make me drool. Thanks for sharing with Presto Pasta Nights.
Even at 6 am this is makin' my stomach fiercely growl.
This looks great. I have made a similar casserole using corn tortillas that is quite good. Never thought to use lasagna noodles!
I was wondering what more I could do with the jar of salsa verde in my fridge … now I know! Thks Kevin 🙂
Bellini Valli says
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 says
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 says
your lasagna look so cheesy and creamy!! yummy!!
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) says
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
Yummy yum yum – I love lasagne and this one looks good!
Veggie Belly says
I love how you added salsa verde tot his!
I'll take a plate of that!! Wow, looks delish as usual Kevin!!
I have been drooling over this all day.
I love the idea of using tomatillos in this lasagna! Definitely a fresh tasting meal for spring! Thanks for submitting to Presto Pasta Nights!
try using tortillas instead of noodles for a "mexican ladagna"
Jen @ My Kitchen Addiction says
This is my kind of lasagna! I adore salsa verde, and it is so wonderful with chicken. Love this idea!
This lasagna was easy and delicious, thanks!
I'm not big on the standard lasagna, but this I would love!
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 says
I've had this recipe bookmarked for ages and finally made it tonight. It was such a great dish, Kevin!! Thanks for sharing.
I made it for my family and everyone loved it. Like serving it with sour cream and extra salsa.