the lasagna recipes

Cajun Lasagna with chicken and zucchini

Difficulty: Easy
Portions: 6
Preparation: 40 min.
Baking time: 25 min.

For today, a special spicy lasagna with zucchini... This spicy chicken lasagna that takes advantage of the Cajun mixture with zucchini, crushed tomatoes with mozzarella, all with a rich mascarpone sauce. You can prepare this dish in advance and cover with plastic wrap and reserve unbaked in the refrigerator then bake at the last minute.


* 9 Lasagne noodles
* 2 lb. zucchini
* 1 lb. boneless, skinless chicken breast
* 2 tablespoons cajun spice blend from the store
* 1 lb. Mozzarella Ball
* 1 Large onion
* small bunch green onions
* 1/2 lb. mascarpone cheese
* more grated cheese for the top layer

* 6 ripe tomatoes
* 3 tablespoon olive oil,
* salt and pepper


Chop the onions, cook the chicken:

1) Wash then chop the onion and shallot and cook over low heat for 5 minutes in a saucepan with one tablespoon olive oil. Add the chicken, cut into pieces with one more tablespoon olive oil and the Cajun spices, mixing well. Add salt and pepper and cook 5 minutes.

Clean the zucchini and add to sauce

2) Meanwhile, chop up the zucchini and add to the chicken. Cook for ten minutes until the zucchini becomes tender. If there is too much liquid left, finish the cooking over high heat to reduce. Remove from heat, add the chopped mozzarella and mascarpone. Mix well and melt the cheeses.

3) Meanwhile, boil the tomatoes so that their skin comes off easily, peel the skin and cut the tomatoes into pieces and set aside.

Putting this lasagna together

4) Oil a baking dish, put a thin mascarpone sauce layer then place a first layer of lasagna noodles over it. Place one cup of zucchini and chicken layer, place some chopped tomatoes and some sauce. Repeat until all the ingredients are used then cover with grated cheese. Bake 25 minutes at 300 ˚F, rack at middle position in the oven.

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