Southwest Chicken Lasagna | Ohio City Pasta

Ingredients

For Meat Filling:

2 lbs Chicken, coarse ground
1 c. Onions, diced
¾ c. Sweet Red Pepper, diced
¾ c. Corn kernels
¾ c. Black Beans, cooked
2 T. Chili Powder
½ t. Cayenne Pepper
Salt and Pepper

For Cheese Filling:

½ lb Ricotta Cheese
1 lb Cheddar Cheese, shredded
1 c. Sour Cream
3 T. Cilantro, minced
Salt and pepper
8 chipotle pasta sheets, fresh
¼ lb Cheddar Cheese, shredded, for top of lasagna

Sauce pairing:

Ohio City Pasta Smokey Arrabbiata Sauce
Ohio City Pasta Pomodoro Sauce

Instructions

For Meat Filling:
In a Large heavy bottom skillet Sweat Onions with 3 T. Olive Oil for 3 minutes add chicken and cook until chicken is completely cooked. Add Red peppers, chili powder and Cayenne pepper cook for 3-5 minutes. Add corn and black beans and 1 ½ c. of lasagna sauce cook for 8-10 minutes. Season with salt and pepper.

For Cheese filling:
Combine all ingredients in a bowl mix well and season with salt and pepper.

To Assemble Lasagna:
Cut pasta sheets to cover 4 layers in a 13 x 9 baking dish. Lightly spray the baking dish with non-stick food spray cover bottom of dish with some of the sauce. Arrange a layer of pasta sheets on top of sauce, then a layer of half of the meat mixture. Put another layer of pasta on top of the meat filling, then add the cheese filling and press firmly down covering entire surface area. Spread some of the sauce on top of the cheese mixture. Next add another layer of pasta and another layer of meat filling. Finally top the meat filling with the last layer of pasta and cover generously with the sauce. Pre-heat oven to 375 degrees. Tent lasagna with foil and bake 45 to 60 minutes until you reach an internal temperature of 160 degrees. Remove foil top with cheddar cheese and bake 10 more minutes. Remove from oven and let rest for 15 minutes before cutting.

Makes 6 servings.