spicy chicken lasagna

I made this dinner for my husband and I a few weeks ago.  It’s a recipe I made up when I was at a loss for a new way to cook chicken.  I decided to make lasagna because it’s hearty and relatively easy.  I actually HATE normal lasagna with it’s lumpy, cheesy texture…gross.  That’s why I used mozzarella cheese.  The spiciness comes from a couple hot peppers thrown into the chicken while it cooked in a slow cooker (you could omit the peppers for  a milder taste.  You can also cook the chicken any way you want; slow cooker was easiest for me).


A few pounds of chicken, cooked and shredded ( I cooked mine in a slow cooker with a couple hot peppers thrown in)
oven ready lasagna noodles (uncooked is fine, just follow package instructions)
about 2 cups tomato sauce (homemade or store bought)
2 cups mozzarella cheese

Mix together sauce and chicken, saving a few tablespoons of sauce and set aside.

Spread remaining sauce in the bottom of a baking dish.

Layer lasagna noodles so they cover the sauce.

Spread enough sauce/chicken mixture to cover the noodles and top with cheese.

Repeat the noodle, sauce/chicken and cheese layers.  End with cheese on the top.

Bake covered for 20 minutes in a 350 oven.  Uncover and cook until cheese bubbles.


About Christina

20-something; rural dwelling; wife to David; homeowner; pretty good cook; wearer of skirts; friend to all cats.

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