Food > Recipe Directory > Courses/Meal Type > Main Course > Fajita Lasagna
Fajita Lasagna Recipe
Fajita Lasagna
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Ingredients
- 2 tbsp (30 mL) vegetable oil
- 1 onion, peeled and sliced
- 1 lb (500 g) diced skinless, boneless chicken breast
- 1 each red and green pepper, thinly sliced
- 1 tbsp (15 mL) chili powder
- 1/2 tsp (2 mL) each salt, pepper, ground cumin and dried oregano leaves
- 1 minced chipotle pepper in adobo sauce (optional)
- 2 cloves garlic, minced
- 2-1/2 cups (625 mL) pasta sauce
- 1-1/2 cups (375 mL) salsa
- 12 precooked lasagna noodles
- 2 cups (500 mL) shredded Mexican cheese blend or Cheddar
Preparation
Preheat oven to 350F (180C). Heat oil in a non-stick skillet set over medium heat. Add the onion and cook, stirring often, for 5 minutes. Increase the heat to medium high and add the chicken. Cook, stirring often, for 2 minutes. Add the peppers and continue to cook, stirring often, for 3 to 5 minutes or until chicken and vegetables are browned. Stir in chili powder, salt and pepper, oregano, cumin, chipotle pepper (if using) and garlic.
Stir pasta sauce with salsa. Stir 2 cups (500 mL) into meat mixture. Spread approximately half the remaining sauce over the bottom of a 3L lasagna pan. Top with 3 noodles. Spoon over one third of the meat mixture.
Repeat twice and top with last three noodles. Pour remaining sauce evenly over top. Sprinkle with cheese. Cover with foil and bake for 45 to 55 minutes. Remove cover and broil for 2 to 3 minutes or until golden. Let stand for 10 minutes before slicing.
Makes 8 servings.
Make-Ahead: Can be made at least 8 hrs. ahead.
- Serving(s)
- 8
| Per each of 8 servings: about | |
|---|---|
| Calories | 382 |
| Fat (total) | 19 g |
| Carbohydrate | 29 g |
| Protein | 26 g |
| Fibre | 4 g |
| Sodium | 843 mg |
| Vitamin A | Excellent source |
| Vitamin C | Excellent source |
| Niacin | Excellent source |
| Riboflavin | Good source |
| Folate | Good source |
| Calcium | Good source |
| Iron | |
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