Salsa Verde Chicken ZENB Lasagna


PREP TIME 20 minutes

COOK TIME 55 minutes

TOTAL TIME 75 minutes

Nutrition Facts


Serving Size: 156g
Servings: 9

Calories: 330

Amount per Serving*% Daily Value
Total Fat17g22%
Saturated Fat9g45%
Trans Fat0g
Dietary Fiber3g11%
Total Sugar1g
Vitamin A 8%
Vitamin C 0%
Vitamin D 0mcg 0%
Calcium 335mg 25%
Iron 2mg 10%
Potassium 208mg 4%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Lasagna

Lasagna - but make it Latin-inspired. Get a taste of nostalgia with a modern twist with this spicy and flavorful Salsa Verde Chicken ZENB Lasagna! This dish is margarita-ready and an excellent source of protein.


  • 1 3/4 cups part-skim ricotta
  • 1 cup packed fresh cilantro leaves, plus additional for garnish
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 large egg, beaten
  • 3 cups finely shredded rotisserie chicken meat
  • 2 cups prepared salsa verde
  • 12 sheets ZENB Yellow Pea Lasagna
  • 1/4 cup queso fresco, crumbled
  • 1 radish, thinly sliced



Preheat oven to 375°F. Combine ricotta and cilantro in blender jar. Blend on high, 1 minute or until smooth. Combine ricotta mixture, 1 1/2 cups cheddar and egg in medium bowl until well blended. Combine chicken and salsa verde in separate medium bowl until combined.


Spread 1 cup chicken mixture onto bottom of 13x9” baking dish sprayed with olive oil. Arrange 3 ZENB Lasagna sheets in dish, allowing small gap between each sheet and sides of dish. Top with 1/3 of ricotta mixture, 1/3 of chicken mixture and 3 sheets. Repeat layers twice. Top with 3 remaining chicken mixture and cheddar. Cover tightly with foil sprayed with olive oil.


Bake 50-55 minutes, or until knife goes through center of the lasagna easily. Let stand 10 minutes. Sprinkle with queso fresco, cilantro leaves and radish slices before slicing to serve.

Tasty Tips

To make salsa verde, roast 1 1/2 pounds husked tomatillos, 3 seeded jalapenos, 2 large quartered yellow onions and 3 peeled garlic cloves on a rimmed baking sheet at 400°F for 10-15 minutes, until dark golden-brown and tender. Transfer roasted vegetables and 1/2 cup cilantro leaves to a blender jar. Blend on high, 1 minute or until smooth. Season with salt to taste.

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