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!

7 thoughts on “Chicken Lasagna”

  1. im not gonna comment on ur blog anymore, i think im bad luck for ya, whenever i comment no one else does!! teehee šŸ˜›

  2. 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

  3. 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!

  4. 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!

Comments are closed.