Black Bean Chicken Lasagna
A super simple recipe that is always a hit with our entire family. This is one of those meals that is ideal for nights when we’re running to multiple activities and we may not all be sitting down to eat at the same time. Just throw it in the oven on low, topped with foil to keep warm between servings.
Ingredients:
1 tbsp olive oil
1 pkg of lasagna noodles
1 can black beans
2-3 cups of shredded chicken (can roast and shred your own, or use a store bought rotisserie chicken when in a hurry)
1 28 oz can crushed tomatoes
1 cup white onion (diced)
4 cloves of garlic (minced)
1 tbsp of fresh thyme (chopped)
1/2 tsp of dried oregano
1/4 tsp of kosher salt
1 cup of shredded cheddar cheese
Directions:
Start by making your marina:
Heat the olive oil in a large pot on medium heat, add the onion and sauté for 2-minutes until translucent, then add garlic and sauté for about 30 seconds more.
Add the can of crushed tomatoes, salt and thyme and oregano. Once it begins to boil reduce heat to a simmer and let simmer for 20 minutes stirring occasionally.
While this is simmering, cook your lasagna noodles according to package instructions.
Next, add your black beans and shredded chicken to the tomato sauce, stir until well combined and then simmer for 10 minutes.
When noodles are ready, prepare a 9x13 baking dish by greasing with olive or avocado oil spray. Layer your noodles at the bottom of the dish horizontally slightly overlapping. Then, spoon the entire tomato sauce and chicken mixture on top of the noodles. Cover this mixture with another layer of lasagna noodles and cover the top with the shredded cheddar cheese.
Bake at 350 for about 30 minutes until cheese is completely melted and bubbly.
Serve and enjoy!
I like to serve with a super simple salad and dinner is done in no time.
xx,
R
