I created this Tex Mex Chicken Lasagna recipe around 3:00 a.m. in the morning.
I knew I wanted to make lasagna but I did not want the standard lasagna with the tomato based sauce.
My baby girl does not like lasagna with red sauce so I had to improvise.
She also does not like ricotta cheese, so the goal was to find a way to sneak it in the dish, mission accomplished.
My daughter loves macaroni and cheese and she loves to eat the cheese sauce right out the pot, like fondue as she always says.
I decided to take my bechamel mac and cheese sauce and turn it into a lasagna.
But best of all I decided to add roasted peppers and onions and Tex-Mex it up!
I used chicken thighs because I figured chicken breast would dry out.
The chicken thighs were lightly browned for about 3-4 minutes on each side and allowed to cook before chopping.
The sauce was created with heavy cream, milk, ricotta, jack, cheddar and Parmesan cheese.
The minced roasted peppers were added and the chicken was added back to the sauce to simmer for about 5 minutes.
Allow the lasagna to rest, unlike I do, to prevent the lasagna from breaking apart. I would say about 20-30 minutes before serving.
I have not eaten today so, excuse me, I am cutting it.
You can also prepare the lasagna the day before, refrigerate and bake the next day.
Bring the lasagna to room temperature before baking.
You all know what time it is! Let’s Eat.