Last week, I made a modified version of One-Pan Sage-and-Onion Chicken and Sausage and because of my modifications (I’m sure), I wasn’t that big of a fan of what I’d made. I didn’t have sage so I used different herbs and spices and somehow, it was just a bit too sweet for my taste. Maybe it was the proportions I got wrong. Who knows. Anywho, I decided I could use the chicken for a different recipe later on and I did!
I took my chicken off the bone and cut it up into small shreds. I kept the sausage for something else. It can even be eaten as is. I diced up onions and some garlic and sauted it in some extra virgin olive oil. I then added the chicken, a can of chopped tomatoes and 2 cans of tomato sauce to the pot. Meanwhile, I cooked my lasagna noodles. Once all the flavors of the sauce were cooked together, I made up my lasagna, complete with mozzarella, ricotta and parmesan cheese and baked for 30 minutes at 350 degrees. The flavor I didn’t care of in the chicken alone was perfect in the lasagna!