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Salsa Verde Lasagna

[heart_this] · Apr 19, 2010 · 37 Comments

Salsa Verde Lasagna

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

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

Salsa Verde Lasagna

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 9

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

ingredients
  • 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
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/180C 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
Chili Verde

Take a look at the Presto Pasta Nights roundup on Kitchen Slave.

Chicken, Food, Gluten-free, Italian, Low-carb, Main Course, Pasta, Recipe, Texmex

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Reader Interactions

Comments

  1. Maria says

    April 19, 2010 at 11:40 pm

    Great flavors for a lasagna!

    Reply
  2. Lanie says

    April 19, 2010 at 11:42 pm

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

    Reply
  3. Rambling Tart says

    April 19, 2010 at 11:59 pm

    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.

    Reply
  4. Anonymous says

    April 20, 2010 at 12:37 am

    Looks and sounds good!

    Reply
  5. simplysandi says

    April 20, 2010 at 12:53 am

    Yum… I can't wait to try this!

    Reply
  6. dawn says

    April 20, 2010 at 12:58 am

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

    Reply
  7. Sandi says

    April 20, 2010 at 1:03 am

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

    Reply
  8. Jane says

    April 20, 2010 at 1:36 am

    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.

    Reply
  9. Lydia (The Perfect Pantry) says

    April 20, 2010 at 2:08 am

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

    Reply
  10. teresa says

    April 20, 2010 at 2:22 am

    fantastic!

    Reply
  11. Lasagna Recipe says

    April 20, 2010 at 2:54 am

    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!

    Reply
  12. Telemarketing Philippines says

    April 20, 2010 at 7:08 am

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

    Reply
  13. Cherine says

    April 20, 2010 at 7:31 am

    Perfect lasagna!

    Reply
  14. jose manuel says

    April 20, 2010 at 8:42 am

    Estupenda lasaña. Un saludo

    Reply
  15. Joanne says

    April 20, 2010 at 10:16 am

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

    Reply
  16. ♥peachkins♥ says

    April 20, 2010 at 10:28 am

    This is a new lasagna flavor for me…

    blowing peachkisses
    The Peach Kitchen
    peach and things

    Reply
  17. Ruth Daniels says

    April 20, 2010 at 10:37 am

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

    Reply
  18. Anonymous says

    April 20, 2010 at 11:41 am

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

    Reply
  19. Elizabeth says

    April 20, 2010 at 2:00 pm

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

    Reply
  20. Muneeba says

    April 20, 2010 at 2:39 pm

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

    Reply
  21. Bellini Valli says

    April 20, 2010 at 3:56 pm

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

    Reply
  22. kate @ savour fare says

    April 20, 2010 at 4:21 pm

    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!

    Reply
  23. My Asian Kitchen says

    April 20, 2010 at 5:59 pm

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

    Reply
  24. FoodTherapy4Me says

    April 20, 2010 at 6:12 pm

    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!

    Reply
  25. Beth (Jam and Clotted Cream) says

    April 20, 2010 at 6:36 pm

    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

    Reply
  26. Jan says

    April 20, 2010 at 7:42 pm

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

    Reply
  27. Veggie Belly says

    April 20, 2010 at 9:37 pm

    I love how you added salsa verde tot his!

    Reply
  28. Aggie says

    April 20, 2010 at 9:57 pm

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

    Reply
  29. Julia says

    April 20, 2010 at 11:01 pm

    I have been drooling over this all day.

    Reply
  30. Cynthia says

    April 21, 2010 at 3:55 pm

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

    Reply
  31. JR says

    April 21, 2010 at 9:33 pm

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

    Reply
  32. Jen @ My Kitchen Addiction says

    April 22, 2010 at 6:58 pm

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

    Reply
  33. jeffwain says

    April 23, 2010 at 5:30 pm

    This lasagna was easy and delicious, thanks!

    Reply
  34. meeso says

    April 24, 2010 at 2:23 pm

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

    Reply
  35. Anonymous says

    June 4, 2010 at 6:16 am

    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!

    Reply
  36. Duchess of Fork says

    August 9, 2010 at 1:14 am

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

    Reply
  37. Anonymous says

    April 6, 2012 at 11:45 pm

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

    Reply

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