1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Spicy Chicken Lasagna

User Rating 5 Star Rating (2 Reviews)


Spicy Chicken Lasagna

Spicy Chicken Lasagna

Image © Diana Rattray
Cilantro, spinach, tomatoes, and tomatillo salsa add extra flavor to the cheese sauce in this delicious layered lasagna.


  • 9 lasagna noodles, cooked al dente, drained
  • 1 tablespoon olive oil
  • 1 pound boneless chicken breasts
  • salt and pepper
  • chili powder
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 cup tomatillo salsa verde
  • 6 to 8 green onions, thinly sliced
  • 2 tablespoons cilantro
  • 2 cups shredded Mexican cheese blend
  • 1 cup chunky salsa, divided
  • 10 to 12 ounces frozen spinach, thawed and squeezed dry
  • 2 large tomatoes, diced


In a large skillet, heat the olive oil over medium heat. Carefully slice each chicken breast into thinner cutlets or strips.* Sprinkle with salt, pepper, and chili powder then saute in the hot oil, turning frequently, until cooked through, about 8 to 10 minutes. Chop the chicken and set aside.

In a medium saucepan, heat butter over medium-low heat. Add the flour and cook, stirring, until bubbly. Add the milk and tomatillo salsa and cook, stirring, until thickened. Stir in the green onions, cilantro, and cheese. Taste and add salt and pepper, if needed.

Heat oven to 350°.

In a 9x13x3-inch baking pan, spread about half of the salsa. Lay 3 lasagna noodles side-by-side over the salsa layer. Top the lasagna noodles with half of the spinach, half of the cooked chicken, and half of the diced tomatoes. Spread with about 1 cup of the cheese sauce mixture. Repeat with 3 more noodles, the remaining spinach, the remaining chicken, and the remaining tomatoes. Spread with another 1 cup of the cheese sauce mixture. Top with the remaining noodles, then spread with the remaining chunky salsa and the remaining cheese sauce mixture.

Cover with foil and bake for 30 minutes. Remove the foil and bake for 10 to 15 minutes longer.
Serves 6.

* To slice a chicken breast half into two cutlets, place a hand on top of the chicken breast half and slice horizontally from the thick end to the thin end.

More Recipes
Easy Chicken and Broccoli Casserole
Easy Chicken Gemelli Bake
Chicken Bake With Black Beans and Salsa
Homemade Chicken and Biscuits
Potluck Chicken and Macaroni Bake

User Reviews

Reviews for this section have been closed.

 5 out of 5
Very Good, Member JulesDor

I've made this many times and everyone loves it! I will cook the chicken in my crock pot on low while at work so its ready to prepare when I get home. This makes it not so hard after a days work.

2 out of 2 people found this helpful.

See all 2 reviews

©2014 About.com. All rights reserved.