Salsa Verde Chicken ZENB Lasagna
PREP TIME 20 minutes
COOK TIME 55 minutes
TOTAL TIME 75 minutes
Serving Size: 156g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
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.2.
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.3.
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.
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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