Last updated on June 4, 2019 by Liza Hawkins
The deep layers of flavor in this chipotle chicken lasagna are a surprising treat, given how simple it is to make. It’s the perfect recipe to add to your dinner rotation and you can even make it ahead!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RediscoverLaMorena #VivaLaMorena #CollectiveBias
You’ll want to keep reading to hear about my latest New York City antics, including—not kidding—a nose ring, and also find out how to make this tasty chipotle chicken lasagna; but, first I want you to pause and check out a sweepstakes with LA MORENA® for a chance to win exciting prizes and discover new places!
Trying new things is something I really work my hardest to do. It’s easy to slip into a routine, and there’s certainly a time and place for that, but there’s so much you can miss out on by not being willing to step out of your comfort zone.
A few weeks ago I decided to take a long weekend and visit my sister up in Brooklyn for my 40th birthday. A trip to the city isn’t anything to write home about considering up I’m there once every month or two.
This particular trip, however, was laden with new experiences—some expected, and others not so much.
One advantage to living in Maryland is that we’re so close to several major cities, New York City included, and there are half a dozen ways to get to each of them: car, train, plane, buses, etc. From our house, I find it’s easiest to drive an hour northeast to Baltimore and take Megabus into the city. Besides having free parking at that stop, Megabus rates are typically really inexpensive, especially if you grab them early or if you’re traveling on an “off” day or time.
My most recent trip cost $27.50 round trip. I’d pay more in gas, never mind tolls, to drive up. And, while the seats aren’t the most comfortable in the world, it’s nice to spend three-and-a-half hours sitting while someone else drives you in—I usually read, catch up on a favorite show, watch a movie, or snooze.
After a busy week, it’s great!
This last trip, though, had some unexpected twists.
I try to be a “go with the flow” person, even more-so as I’ve gotten older. It’s pretty much a necessity with kids and a busy life.
So when rain, three accidents and road construction made an hour trip to the Megabus stop take closer to two hours, which then caused me to miss my bus by 15 minutes, I had a choice to make.
I could either wait for the next bus (ahem, four hours later) and hope there was a seat open. Or, I could drive up.
As in, drive to Brooklyn.
I’ve never driven into the city before. Manhattan, anyway. I’m otherwise a road warrior, having been up and down the East Coast many times.
In fact, as recently as a few weeks ago, I told a co-worker: I’ll never ever drive in New York City.
It sounds crazy and daunting and traffic-laden. Plus, it’s pretty expensive from Baltimore because there are a number of hefty tolls (totaling about $50), never mind the cost of gas. Who needs that stress?
Well, it turns out I did. Or, at least, I needed to get over the anxiety.
Because in the time it would take to wait for the next bus, I could drive up and already be in Brooklyn eating amazing food with my sister.
So, I decided to throw my nerves to the wayside and try something new: drive to New York City.
The drive itself was uneventful since Google Maps took me by way of the Verrazano Bridge and right into Brooklyn—skipping Manhattan entirely. And, if I’m honest, the trickiest part of it all was finding a place to park in my sister’s neighborhood, with all the Monday-Friday, Thursday-Sunday, restrictions.
For the drive home, I took a different route through Pennsylvania that skipped the $50 in tolls, but meant I did have to drive through Chinatown in Manhattan on my way out of the city.
It’s funny how we can let our minds get in the way of trying new things, whether it’s an experience like I had driving into New York City, or something completely different like getting the nose ring you’ve wanted for a few years (yep, did that too), or trying some new flavors in a recipe that’s an old favorite.
The what ifs can be daunting: What if I get lost? What if it hurts or people don’t like it? What if it tastes bad?
I’d counter that what ifs can be positive if you re-position your thinking: What if I enjoy the drive? What if it only matters if I love it? What if I end up with a new favorite recipe?!
One of the things I hope I continue to get better with in my 40s is learning to throw caution to the wind a little more often. And, so, I’d like to know…
What do you hope to discover about yourself in the next year?
As a premium authentic brand, specifically with chiles and peppers, LA MORENA® challenges and empowers us to rediscover something new, too, whether it’s a road trip to a new place, or being brave with tasting new flavors.
With that in mind, and coming off the heels of a great trip to NYC, full of new experiences, I took my traditional lasagna and flipped it on its head by using LA MORENA® Chipotle Peppers in Adobo (7oz) to make a spicy, flavorful chipotle chicken lasagna.
I already love the smoky spice of chipotle peppers in adobo, but never thought to incorporate them into the cheesy goodness of lasagna.
This recipe’s pretty simple to pull together, but you can make it ever more easy by using leftover or store-bought rotisserie chicken and making the lasagna ahead so you can spend more time finding new hobbies or hanging out with your family, and less time cramming dinner prep into a work night.
Rediscover more flavors and recipes with LA MORENA®.
Coming soon! Check out where LA MORENA® is taking me this summer on Instagram!
The deep layers of flavor in this chipotle chicken lasagna are a surprising treat, given how simple it is to make. It's the perfect recipe to add to your dinner rotation and you can even make it ahead!
- 1 7-ounce can LA MORENA® Chipotle Peppers in Adobo
- 2 cups diced cooked chicken
- 1 15-ounce container whole milk ricotta cheese
- 1 14.5-ounce can petite diced tomatoes
- 2 cups cheddar cheese, shredded
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 lasagna, cooked to al dente
- 2 tablespoons chopped fresh Italian parsley
- Preheat the oven to 375°F.
- Spread 2 tablespoons of the diced tomatoes on the bottom of a 9x9" baking dish. Dice the LA MORENA® Chipotle Peppers in Adobo.
- Combine the chipotle peppers in adobo, chicken, ricotta, onion powder, garlic powder, cumin, chili powder, salt and pepper in a large bowl.
- Place 3 of the lasagna noodles side-by-side on the bottom, trimming them to fit. Spread half the ricotta mixture on top, followed by half the diced tomatoes, and then half the cheese. Add three more lasagna noodles on top and then the ricotta mixture, diced tomatoes and remaining cheese. Sprinkle the parsley on top.*
- Bake for 30 minutes or until the cheese is melted and the edges are bubbly. Let it rest for 10 minutes before serving.
*At this point you can cover and put the casserole into the refrigerator to heat later in the day, or within the next two days.
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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.