Friday, June 13, 2014

Salsa Verde Lasagna

I had leftover chicken in the fridge and salsa verde which I had made a few days ago. Decided to try a Mexican Green Lasagna. It actually turned out to be really good. We did end up putting hot sauce on it because we really like spicy and this didn't have a lot of kick. However, it was very good and a great way to use up those leftovers.

8 ounces lasagna noodles (I used brown rice, no boil noodles)
2 cups ricotta cheese 
2 cups grated Mexican blend cheese
2 eggs
2 cups salsa verde
2 cups cooked shredded chicken


Preheat oven 350
1. Mix the ricotta, 1 cup cheese and eggs.
2. Lightly grease the bottom of an 8 inch square baking dish.
3. Place a layer of noodles followed by 1/2 of the the ricotta mixture followed by salsa verde and shredded chicken.
4. Repeat a second layer in the same fashion and top with a final layer of noodles and top with the 1 cup of Mexican blend cheese.
6. Bake in a preheated 350F oven, covered with foil for 45 minutes.(spray foil so it doesn't stick to cheese) Remove foil and bake for 15-20 minutes more to brown on top. Let sit at least ten minutes before cutting.

No comments:

Post a Comment