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Hot and Spicy Chicken Lasagna Recipe

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This recipe for Hot and Spicy Chicken Lasagna, by , is from The cunliffe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Thompson
Added: Saturday, November 22, 2008


Pasta: 8 Lasagna Noodles, cooked to al dente and tossed with 1 Tbsp. olive oil to prevent sticking

1 Tbsp. olive or vegetable oil
2 garlic cloves, crushed
1 onion finely chopped
2 red or green peppers, finely chopped
12 oz. jar of medium heat salsa
12 oz. jar of spaghetti sauce
1 1/2 tsp. cumin

2 cups well drained ricotta cheese
2 eggs
1 tbsp. chopped jalapeno pepper
1/4 cup chopped coriander or Italian parsley
1 1/2 cups grated cheddar cheese
1 1/2 cuups grated mozzarella cheese
4 cups cooked chicken, cubed

1. Spread out noodles on wax paper.
2. Heat oil in large sauce pan over low-med heat. Add garlic, onion and peppers. Saute for 5 minutes until onion is soft. Stir in the salsa, spaghetti sauce and cumin. Bring to a boil. Cover and reduce to simmer for 5-7 minutes. Set aside.
4. In a food processor, add the ricotta, eggs, coriander and jalapeno peppers. Process until well blended. In separate bowl, toss the cheeses.
5. Preheat oven to 375.
6. In a 9x12 baking dish, spoon in thin layer of sauce and add layer of noodles, add the rest of the sauce, folllowed by 1/2 filling mixture, followed by 1/2 of chicken and 1/2 of the cheeses. Repeat.
7. Bake for 35-40 minutes. Let stand for 10 minutes before serving.




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