Thai Chicken Lasagna

This lasagna is cooked in the slow cooker. A Thai-flavored sauce is layered with lasagna noodles and a ricotta mixture.

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Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup rice wine vinegar
• 1 tablespoon Tamari
• 1 tablespoon sesame oil
• Zest of one lime
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh grated ginger
• 1 teaspoon chili paste
• 14 ounce can coconut milk
• 2 tablespoons smooth peanut butter
• 8 ounces sliced water chestnuts, drained
• 15 ounces ricotta cheese
• 4 cups shredded mozzarella cheese (16 oz)
• 1 egg, slightly beaten
• 1/4 cup cilantro, chopped
• 5 lasagna noodles, uncooked

Method

Heat olive oil in a large skillet over medium heat. Add chicken, onion, one clove garlic, 1 teaspoon salt and 1/8 teaspoon pepper. Cook until chicken is no longer pink. Meanwhile, in a medium bowl, add rice wine vinegar, Tamari, sesame oil, lime zest, lime juice, ginger, chili paste, coconut milk and peanut butter. Whisk to blend. Add water chestnuts to chicken. Add peanut butter mixture to chicken. Stir well to combine. In a medium bowl, combine ricotta cheese, 3 cups mozzarella cheese, egg, 1 glove garlic, 1 teaspoon salt, 1/8 teaspoon pepper, and cilantro. Mix to combine. Spread 1/2 of chicken mixture in bottom of ungreased 5-quart crock pot. Arrange half of the noodles over chicken, breaking if necessary. Spoon 1/3 of cheese over noodles. Repeat layers until all chicken, cheese mixture and noodles are used. Cover and cook on low-heat setting for 4 to 5 hours. Remove lid and add 1 cup mozzarella cheese. Cover and cook an additional 10 minutes.

Notes: Although this recipe appears to have a lot of ingredients, it's easy to prepare - and it tastes great.

Number of servings: 6 to 8

Submitted By: kboe
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