Mexican Chicken Lasagna

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  • 1 canola oil spray
  • 400 g of minced chicken meat
  • 1 red bell pepper, finely chopped
  • 1 teaspoon finely chopped red chili
  • 440 g canned red beans, drained, rinsed
  • 575 g tomato pasta sauce
  • 400 g canned crushed tomatoes
  • 375 g fresh lasagna sheets
  • 375 g fresh low-fat ricotta
  • 1/2 cup of grated cheese


  1. Preheat the oven to 180C.

  2. Spray a nonstick skillet with oil and heat.

  3. Cook minced meat over high heat for 5 minutes or until golden brown, breaking up lumps with a wooden spoon.

  4. Add bell pepper, chili, beans, pasta sauce, and tomatoes, stirring, until combined.

  5. Drizzle the bottom of a large plate of lasagna with oil, and then begin layering.

  6. Place a layer of lasagna sheet on the base of the plate.

  7. Cover with sauce, finishing the layers with pasta.

  8. Spread top layer of lasagna sheets with ricotta cheese and sprinkle with grated cheese.

  9. Bake for 30 minutes or until lasagna begins to brown around the edges.

  10. Stand for 5 minutes before cutting into squares.


For a further vitamin boost, serve with a salad. I used low fat cheese.

Lasagna Mexican Chicken

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