Chicken Lasagna

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!

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7 thoughts on “Chicken Lasagna”

  1. Aww, Ed…don’t stop…commenting! At least you’re commenting! Kelly told me the other day that he hasn’t even bothered to look on any other blogs in days. GEEZ!

    Thanks Ana!
    ~C

  2. that food really does look great! that is cycling food!! mmmMMMMMMmmmmmmmmmmMMMMMMMM i could prolly eat ALL of it after a 5 hour ride… and want more!! muahahaha im such a pig!

  3. I bet that chicken was perfect for your Lasagna!! All those great flavors from the first time around. Most of the time I like to let the flavors of my Lasagna mingle for a day, but since you brought so many good flavors up front, I’m sure it was good eatin’ at first serving!! Wonderful stuff Cathy!! Great cool weather food. I can feel the comfort from here! I need to raid your fridge while you’re at work!

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