Wow…………. this lasagna is WOW!!! And so frickin easy!!! Who knew?!?!?!
Don’t get me wrong……I love a traditional lasagna. I’d go as far as saying it’s my death row meal. It’s the dish I always ask my mum to make for me on my birthday…..lasagna, garlic chips and garlic bread (drools). For me, there is nothing quite like it for flavour satisfaction and comfort.
When you make it from scratch though, it can take a little time…….and a lot of pots, so I wanted a quicker version that was equally as satisfying, without the effort. And I think I’ve cracked it!
This lasagna includes a no-cook cheese sauce and a jar of Mexican sauce – you can of course make your own and I encourage you to do so, but this recipe is no-faff remember!
This recipe also features a beautiful blend of roasted chicken, corn, roast pepper, onion, and all topped off with a cheesy nacho crunchy crown. Feel free to add other fillings to this bad boy if you want!But wait – there is a secret, weird and easy ingredient in this lasagna………..It’s contained within the cheese sauce. Chicken soup! Yip, that’s right. Chicken soup forms the base of this cheese sauce and it’s genius (even if I do say so myself).
It eliminates the need for making a cheese sauce, which can be daunting and time-consuming to the novice cook. Even for us hardened kitchen warriors, tasty shortcuts are always welcome for those days when our motivation is low, but our hunger levels are high. Let’s get into it!
Secret ingredient Mexican chicken lasagna with nacho topping
- 300g cooked chicken
- 1 can chicken soup
- 200g cream cheese
- splash of milk
- Salt and pepper
- 1/2 tsp red chilli flakes (optional)
- 300g grated cheese (mature, mexican or 4 cheese blend all taste good)
- 1 500g jar fajita sauce
- 150g lasagne sheets
- 1 roasted pepper, chopped (from a jar is fine)
- 150g cherry tomatoes, halved
- 150g caramelised onions
- 100g sweetcorn
- Handful of nachos
- Preheat the oven to 180 degree fan
- Mix together the chicken soup, cream cheese and enough milk to loosen it a little, season with salt and pepper and some red chilli flakes if you want.
- Add in 150g grated cheese and stir together. Set aside.
- Now we start to layer the lasagna.
- Start by spreading a layer of fajita sauce at the bottom of your lasagna dish (about 1/3 sauce depending on the size of your dish and how many layers you want)
- Then cover with a single layer of lasagna sheets – snapping them to fit.
- Top this with a 1/4 of cheese sauce, making sure you can’t see any of the lasagna sheets poking through.
- Scatter over 1/3 of the roasted pepper, cherry tomatoes, caramelised onions and sweetcorn and top with a sprinkle of the remaining cheese. *Be sure to leave some cheese for the final topping*
- Repeat this process and layer up your lasagna – finishing with a layer of lasagna sheets topped with cheese sauce.
- Sprinkle the final layer of cheese over the top and scatter over the nachos, crushed a little in your hand and then I like to add some cherry tomato halves for decoration, but that’s optional.
- Bake in the centre of your oven for 40 mins until golden and bubbly!