Cajun Chicken Lasagna
Take your comfort food game to the next level with this irresistible Cajun Chicken Lasagna! This bold twist on the classic Italian dish layers tender, Cajun-seasoned shredded chicken, creamy ricotta, and rich tomato sauce between perfectly cooked lasagna noodles, creating a spicy yet soothing flavor profile. Sautéed onions, bell peppers, and garlic add depth to the homemade sauce, while a blend of mozzarella and Parmesan cheese ensures every bite is satisfyingly gooey and golden. Ideal for weeknight dinners or gatherings, this hearty dish offers a crowd-pleasing explosion of Cajun-inspired flavor, ready to serve in just over an hour. Bursting with individuality, this lasagna will bring heat and soul to your table!
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 piece yellow onion, diced
- 1 piece bell pepper, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 15 ounces ricotta cheese
- 1 piece egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Season the chicken breasts generously with Cajun seasoning on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until fully cooked. Remove the chicken from the skillet, let it cool slightly, then shred it using two forks.
In the same skillet, add the diced onion and bell pepper. Cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds.
Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper to the skillet. Stir well to combine and let the sauce simmer for 10 minutes.
In a medium bowl, combine the ricotta cheese, egg, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, and chopped parsley. Mix until smooth.
Spread a thin layer of the tomato sauce mixture in the bottom of a 9x13-inch baking dish.
Place a layer of 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles. Sprinkle 1/3 of the shredded chicken on top, followed by 1/4 of the sauce.
Repeat the layering process (noodles, ricotta, chicken, sauce) two more times.
Top the final layer with the remaining sauce and sprinkle the rest of the mozzarella and Parmesan cheese evenly over the top.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 582 mg | 45% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
