Select Category

Chicken Fajita Lasagna

Chicken Fajita Lasagna

  • Print


  • 3 Red peppers, thinly sliced
  • 3 Yellow peppers, thinly sliced
  • 3 Green peppers, thinly sliced
  • 2 White onions, thinly sliced
  • 4 Chicken breasts, thinly sliced
  • 2 1/2 tbsp Fajita spice
  • 2 tbsp Oil
  • 2 tsp Oil
  • 2 cloves Garlic, minced
  • 2 cups Tomato puree
  • Salt, to taste
  • Pepper, to taste
  • Lasagna sheets
  • Mozzarella cheese, sliced
Béchamel Sauce
  • 3 tbsp Butter
  • 3 tbsp All-purpose Flour
  • 2 1/4 cups Milk
  • 3/4 cup Cheddar, grated
  • 3/4 cup Yellow cheddar, grated
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp Cilantro, chopped


  1. Preheat oven to 350F.
  2. Place chicken, peppers and onions and chicken in a baking dish.
  3. Add the fajita spice and 2 tbsp oil and stir to evenly coat the chicken and vegetables.
  4. Bake until the chicken and vegetables are cooked through, about 20 minutes.
  5. In a saucepan, heat 2 tsp oil over medium heat. Sauté garlic for about 2 minutes.
  6. Add tomato puree, season with salt and pepper and simmer 5 minutes.
  7. Add the chicken and peppers to the sauce, remove from heat and set aside.
  8. Make the béchamel sauce by melting butter in a pan over medium heat. Add the flour and whisk to combine well. Slowly pour in the milk, whisking continuously. Bring to a simmer. Add half of each cheeses, cilantro, salt and pepper and whisk until cheese has melted and is well incorporated.
  9. In a 9×13 baking dish, spread a layer of chicken fajita mix, a thin layer of béchamel and some of the remaining cheese. Top with a layer of lasagna sheets followed by chicken mix, béchamel and cheese. Repeat for 3 layers and spread béchamel on the top layer with a final layer of cheese. Cover with parchment paper and foil.
  10. Bake for 20 minutes then remove the cover and cook for another 5 minutes, until golden brown.
  11. Let sit 5 minutes before slicing and serve warm.


Recipe adapted from