Directions
- 1Season chicken breast with olive oil, adobo, dried parsley, Mrs. Dash, Luisa Sassoon, garlic powder, chicken bouillon, oregano, salt, pepper, and minced garlic.
- 2In a pot, add olive oil, diced yellow onions, diced peppers, and minced garlic.
- 3Sauté the vegetables for about two to three minutes.
- 4Add the seasoned chicken breast to the pot and fry on each side for about two to three minutes.
- 5Add one tablespoon of tomato paste and spread it over the chicken.
- 6Add some water to stew the chicken.
- 7After 20 minutes, check if the chicken is ready to be shredded. Remove the chicken, shred it, and return it to the pot.
- 8Let the chicken continue to cook in the stew for another 20 minutes until fully cooked.
- 9Assemble the lasagna by adding pasta sauce to the bottom of the dish.
- 10Place a layer of lasagna noodles over the sauce.
- 11Add more pasta sauce over the noodles.
- 12Add the shredded chicken.
- 13Add ricotta cheese (optional, but recommended).
- 14Add mozzarella cheese.
- 15Repeat the layers until done.
- 16Bake in the oven at 3:50°F (175°C) uncovered for 30 minutes.
- 17Top with cilantro before serving.
Ingredients
- chicken breast
- olive oil
- adobo
- dried parsley
- Mrs. Dash
- Luisa Sassoon
- garlic powder
- chicken bouillon
- oregano
- salt
- pepper
- minced garlic
- diced yellow onions
- diced peppers
- 1 tablespoon tomato paste
- water
- pasta sauce
- lasagna noodles
- ricotta cheese
- mozzarella cheese
- cilantro
Equipment
potoven
Tips
- Shred the chicken after cooking it partially, then return it to the stew to finish cooking.
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