Throwing together a kind of inside-out chicken lasagna.

I saw a recipe, but couldn’t find it again.  But what the heck: I remembered that it has ricotta cheese, chicken, marinara sauce, and mozzarella cheese in it.  Oh, and an egg. The rest is all seasoning anyway.


  • Preheat oven to 300 degrees.
  • Get some thin chicken. Enough for two layers in a 8×8 pan.
  • Get an egg, beat it in a bowl, then add ricotta cheese until it’s almost gloopy.  Then toss in mozzarella cheese and stir until it’s just past gloopy and you can spread it with a spoon.
  • Season accordingly.  I did Italian herbs and fresh rosemary, because we have a shrub out front that laughs at the universe’s attempt to kill it. It’s so hard it transplants well, much to the pleased surprise of my wife’s Laurel (SCA thing).
  • Grease your pan.  Put down the first layer of chicken.
  • Dump in the ricotta/mozzarella gloop.  Spread it around.
  • Dump in marinara. Enough to cover, but save some for later.
  • Slap down the second layer of chicken.
  • Dump the rest of the marinara.
  • Dump on mozzarella until it looks right.
  • Sprinkle rosemary on top, because you have tons of rosemary and the GREAT PLANT-SOUL COMMANDS IT.
  • Bake for a while. I’m going to check after a half-hour. I can’t imagine that this is going to be more than an hour, total.

1 Comment

  • JustDave says:

    I’m only gonna say that lasagna, much like pizza, is a dish best served without chicken.


    Also, I’m not seeing any pasta in the list. What kind of horrible dystopian universe do you live in, Moe?

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