Green Chile Chicken Lasagna

Talk about an easy dish! Using a rotisserie chicken and oven ready lasagna sheets, this recipe just can’t get much more simple. And the yummy factor is at the TOP of the scale. Of course we loved it because...hellooooo???? green chilies....but seriously, this is SO good. I based this off of my sour cream enchilada recipe that I’ve been making for 40+ years so I knew I couldn’t lose. We flew through this in no time flat!

Green Chile Chicken Lasagna

3 cups cooked diced chicken (I used a rotisserie chicken)

2 cans cream of chicken soup

1 cup sour cream

2 4-ounce can chopped green chilies

1/2 cup chicken broth

4 - 5 cups grated cheddar cheese

1 cup (or less, depending on your taste) sliced green onion

1 9-ounce package oven ready lasagna noodles (I used Barilla brand)

Salt and pepper to taste

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.

In a large bowl, combine the 2 cans of soup, sour cream, green chilies, chicken broth and salt and pepper.

Stir in the cooked, diced chicken.

Start layering the ingredients beginning with the noodles.

• noodles
• sauce
• some cheese
• some onion

Repeat 3 times ending with some cheese and onion on top.

Cover with foil and bake 30 - 45 minutes until heated through.

Allow to stand for 5 minutes before serving.

Lasagna Soup

This yummy soup is so easy to make. It makes a big hearty pot of Italian deliciousness. You can skip using the sausage if you want and go all ground beef or use all sausage. Whatever yanks your chain. If you like lasagna then this soup is for YOU! And just like lasagna, the leftovers are great! Our daughter and her kids stopped by after I made this and each had a bowl. They yommed it down! You gotta make this....ASAP!

Lasagna Soup



1 pound ground beef
1 pound Italian sausage
1 medium onion ~ diced
2 cloves garlic ~ minced
1 32-ounce container chicken broth (about 4 cups)
1 48-ounce jar pasta sauce
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes ~ optional
2 cups broken lasagna noodles ~ 6 noodles
1 cup Ricotta cheese
Parmesan cheese for garnish

In a large pot, saute the onion and garlic in a little olive oil for 5 minutes.

Add the ground beef and sausage and cook until done.

Add the chicken stock, pasta sauce and seasonings.

Allow to simmer for 30 minutes. 

Add the broken lasagna noodles and cook another 10 minutes or until noodles are done.

Stir in the ricotta cheese.

Garnish with parmesan and serve with crusty french bread.

 
Okay....here we go.

 
Saute the onion and garlic a little bit 
then throw in the meat and cook until done.

 
Add the chicken stock, pasta sauce and 
seasonings and let it simmer a little bit.

 
Add the broken noodles and 
cook until noodles are done.

 
Stir in the ricotta and heat through....

 
...about 10 minutes.

 
Then serve it up! So easy and so yummy!

Taco Lasagne

One thing I love about making casseroles is that IT Guy will take leftovers in his lunch. He's always been so good about leftovers. I think he got that from his dad. And if the casseroles have any kind of Mexican flair to them..then he's in heaven. This was really good. So easy to make and you can switch up what you add to it. If you don't need a huge pan full, split it up between two smaller ones and freeze one for later...or give it away to a friend!

Taco Lasagne



1 pound ground beef
1 packet taco seasoning (or 6 teaspoons)
1 4-ounce can diced green chilies
3-4 green onions ~ chopped
2 small tomatoes ~ diced
1 8-ounce can corn
2 cups grated cheddar cheese
2 cups grated jack cheese
2 cups grated mozzarella cheese
1 16-ounce container ricotta cheese
1 egg
No-bake lasagne noodles
3-4 cups salsa
salt and pepper to taste

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

Brown ground beef then add taco seasonings according to package directions. Add the green chilies and stir.

In a medium bowl, stir ricotta cheese together with the egg. Salt and pepper to taste.

Place a layer of noodles on the bottom of the pan.

Spread 1/2 of the ricotta mixture on top.

Sprinkle half of each of the grated cheese on top.

Spread with half of the salsa.

Sprinkle with all of the ground beef mixture.

Repeat with all remaining ingredients.

Cover with foil and bake for 45 minutes until hot and bubbly.



 

Okay...here we go.

 

Mix the egg with the ricotta cheese.

 

Lay down some noodles and 

spread 1/2 the ricotta cheese on top.

 

Then some grated cheese.

 

Cook the beef then add the green 

chile and the taco seasoning.

 

Add some salsa.

 

Add the ground beef.

 

Then another layer of the noodles.

 

Sprinkle with corn, beans, or whatever you have.

 

Add some cheese.

 

Then bake it up!!!

Vegetarian Lasagna

Living with meat lovers makes it difficult to convince them that eating something with no meat is okay. But I was determined that it was going to happen. I know there are some vegetarians who watch this page so I wanted to do something for them. So I made this delicious lasagne and guess what? IT Guy didn't even miss the meat. If I hadn't told him it was meatless, he never would have known. This was SO good and so easy. I opted to use the "no boil" lasagna noodles and jarred sauce. And instead of making one 9x13 pan, I made two smaller pans and froze one for later. This is really so, so good. And if you want to add meat, then by all means, that's an option. But doing it this way....for a lighter meal....delicious!

Vegetarian Lasagna



1 10-ounce package frozen spinach ~ thawed and squeezed dry
15 ounces ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 24-oz jar pasta sauce
9 - 12 oven ready lasagna noodles
1 cup thinly sliced tomatoes
2 zucchini ~ thinly sliced
2 cups mozzarella cheese ~ grated
salt and pepper to taste

Preheat oven to 425 degrees and grease a 9x13 inch baking dish.

In large bowl, mix ricotta together with the egg. Stir in the spinach, Parmesan, and salt and pepper.

In your baking dish, layer half of marinara, noodles, ricotta mixture, tomatoes, zucchini, and mozzarella.

Repeat with all ingredients. Cover with foil.

Bake 30 minutes.

Remove foil and bake another 20 minutes or until hot and bubbly.

The ingredients. I had some cherry 

tomatoes that needed to be used but 

Roma tomatoes would be great.

Mix the egg and ricotta.

The stir in the drained spinach, 

Parmesan, salt and pepper.

Add half the sauce in the bottom 

of a greased pan. Then add enough 

noodles to cover the bottom.

Then spread on half of the ricotta 

mixture, half of the tomatoes and 

half of the zucchini. Then sprinkle 

with half of the mozzarella cheese.

Then repeat with the other half of 

the ingredients. Cover and bake for 

30 minutes. Then uncover and 

bake for 20 more minutes.

Allow to stand for about 5 minutes before slicing.

Yummy!!!!!!!!!!!!