Pollo Verde Lasagna

Friends, if you did not feel swayed to make the Pollo Verde before, you absolutely have to now. I am not kidding when I tell you how freaking delicious this lasagna is.

THIS LASAGNA IS FREAKING DELICIOUS!!

Saturday’s Slow Cooker Pollo Verde recipe actually yields a good bit of food considering you are only using 2 chicken breasts. So we naturally had a lot left over. While I really enjoyed the chicken, I honestly just kept feeling reluctant to go heat it up and eat it again in tacos or quesadillas like we ate it the first night.  I never mind heating up leftovers for dinner, but I rarely want to eat it the exact same way it was served before, so I will usually think up random new ways to use up what is in the fridge.

When lasagna popped into my head, I realized that I absolutely had to drop everything right then and make this for dinner on Sunday night. Unfortunately, I also realized that we had no lasagna noodles in the house. Not to be deterred, I quickly went to a blog friend to find a recipe to make my own noodles. (Dear Mother Thyme, thank you thank you! I love you. You are my new BFF!). I halved her recipe and it made three beautiful layers for my 8×8 pan. Her recipe was easy and absolutely perfect for this dish.

As for the cheese, I just sort of grabbed things at random really. I sprinkled in some grated mozzarella that needed to be used up, tossed in a little sharp cheddar, and sliced up some beautiful fresh mozzarella for the top. I think that this would be good with any combo of the ones I used with pepper jack, queso fresco, or even a little Paremsan .

I assembled and baked it just like you would a traditional lasagna.

First, I spread about 1/4 cup of the chicken onto a greased 8×8 pan. Then placed a layer of noodles. On top of the noodles went on about 1/2 cup of chicken followed by about 1/4 cup of cheese. Then I was able to repeat the process two more times with the amount of noodles I had. I also used a good bit more cheese on the very top just to make it extra cheesy and gooey.

I actually made this while The Monkey was taking her afternoon nap and when I finished it, it was about an hour away from when I wanted to pop it in the oven. So I just covered it with tin foil and set it on the counter until it was time. I baked it for 40 minutes covered. Then took the tin foil off and baked it for another 10. At that point the cheese was plenty melted, but since I have a real weakness for browned bubbly cheese, I turned on the broiler until it was to my liking. Then we let it rest for what felt like a million years, even though it was only about 10 minutes.

Seriously, guys, I cannot say too many times how great this meal was. I know you are going to love it.

Pollo Verde Lasagna

1 3/4 cups Slow Cooker Pollo Verde

1 cup cheese (cheddar, pepper jack, mozzarella, Parmesan, queso fresco….)

1/2 box lasagna noodles or 1/2 of this wonderful homemade lasagna noodle recipe

Preheat oven to 350.

At the bottom of a greased 8×8 pan, spread 1/4 cup of the chicken.

Cover with noodles.

Spread noodles with 1/2 cup of chicken.

Cover chicken with 1/4 cup of cheese.

Repeat twice, but add closer to 1/2 cup of cheese to the top layer.

Bake covered for 40 minutes.

Uncover and return to the oven for 10 minutes more.

If desired, turn on broiler for about 5 minutes, until cheese is brown and bubbly.

Let rest for 10 to 15 minutes before serving.

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2 responses »

  1. Did u cook the pasta and chicken before baking

    Reply
  2. The chicken is cooked before hand (see the link for the recipe). If you are using a boxed, dried pasta then cook it before you layer it in the lasagna. If you are using fresh pasta you do not have to cook it first. 🙂

    Reply

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