Chicken Fajita Lasagna

If you are looking for a little change to boring old lasagna, this is the one for you, with a Mexican twist.

This recipe makes 8 servings.


  • 2 Tbsp (30ml) vegetable oil
  • 1 onion, peeled and sliced
  • 2lb (500g) chicken breast, skinless, boneless and sliced
  • 1 each red and green peppers, thinly sliced
  • 1 Tbsp (15ml) chili powder
  • 1/2 tsp (2ml) each salt, pepper, ground cumin and dried oregano
  • 1 chipotle pepper in adobo sauce, minced (optional)
  • 2 garlic cloves, minced
  • 4 cups salsa (or 2 1/2 cups pasta sauce and 1 1/2 cups salsa)
  • 12 pre-cooked lasagna noodles
  • 2 cups mexican blend cheese or cheddar, shredded


  1. Preheat oven to 350F. Heat oil in a non-stick skillet set over medium heat. Add the onion and cook, stirring often, for 5 minutes.
  2. Increase heat to medium high and add the chicken. Cook, stirring often, for 2 minutes.
  3. Add the peppers and continue to cook, stirring often, for 3-5 minutes or until chicken and vegetables are browned.
  4. Stir in chili powder, salt, pepper, cumin, oregano, chipotle pepper (if using) and garlic.
  5. If using pasta sauce, mix it together with the salsa. Stir 2 cups sauce into the meat mixture.
  6. 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.
  7. Cover with foil and bake for 45-55 minutes. Remove cover and broil for 2-3 minutes or until golden. Let stand 10 minutes before slicing.

Did you make this recipe? What did you think?

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