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Southwest Chicken Lasagna

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“A new yummy twist to lasagna with a little Southwestern flair. Make it as spicy as you like..”
1hr 55mins

Ingredients Nutrition


  1. Make lasagne noodles as directed and drain and set aside.
  2. Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and a black pepper.
  3. Set aside.
  4. To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom.
  5. then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender.
  6. Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chilis, and jalepenos.
  7. Bring to a boil, then reduce the heat.
  8. Simmer, uncovered, for about 10 to 15 minutes, stirring frequently.
  9. Put on low and and cover and the chicken to it.
  10. stir and allow the flavors to come together.
  11. Do this for about another 15- 20 minutes.
  12. Turn off heat and let sit.
  13. Lightly spray a 13 x 9 baking or cake pan.
  14. To assemble the lasagna, place a little of the sauce on the bottom to coat the pan.
  15. Then place about 4 or 5 lasagne noodles down first.
  16. Then spread half of the cottage cheese mixture over the noodles.
  17. Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately.
  18. Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce.
  19. then more cheese.
  20. Leave just enough sauce and cheese to cover the third and final layer of noodles.
  21. So you put the remaining noodles on top with a coating of sauce and remainder of cheese.
  22. Then you place the thin slices of red, yellow, or green pepper for garnish.
  23. Bake about 50 minutes or until bubbly.
  24. Let stand 10- 15 minutes before cutting and serving.
  25. The oven should be preheated to 350 degrees.
  26. Enjoy!

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