Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/2 sweet onion (diced)
  • 14 ounce canned tomatoes (diced and drained)
  • 1 cup Chile Peppers (roasted, peeled, chopped)
  • 2 boneless, skinless chicken breasts ( cooked and shredded about 2 - 2 1/2 cups)
  • 1 cup milk
  • 15 ounces ricotta cheese (drained)
  • 1 cup mozzarella cheese (shredded)
  • 2 eggs lightly beaten
  • 2 cups cheddar cheese (shredded)
  • 12 lasagna noodles (cooked al a dente)
  • 1 cup Cotija cheese (crumbled)
  • 2 tablespoons green onions chopped

Instruction

  • Preheat oven to 350 degrees.
  • In a medium saucepan, melt butter. Add flour and whisk together until a light brown roux forms. Cook the roux over medium heat until roux is golden. This will also help remove that "flour-y" taste.
  • Slowly add chicken broth and bring to a low boil whisking constantly. Stir in 1 cup of full fat milk.
  • Add diced and drained tomatoes, green chile peppers, and shredded cooked chicken, stirring to combine and heat, approximately 5 minutes. Remove from heat and set aside.
  • In a medium mixing bowl, blend together ricotta cheese, eggs and shredded cheddar and mozzarella cheeses.
  • Coat a 3 quart lasagna pan with cooking spray.
  • Place a 1/3 of the sauce on the bottom. Top with 4 lasagna noodles and then ricotta and cheddar cheese mixture.
  • Repeat 3 times, with last layer being cheese mixture. Sprinke the Cotija cheese over the top of the lasagna.
  • Cover with aluminum foil and bake for 45 minutes. Remove foil and cook an additional 15 0- 20 minutes
  • Remove and allow to rest for 10 minutes. Top with fine chopped green onions for garnish.