BBQ Chicken Lasagna

When you practice a lot like I do, you end up with a lot of ziploc or foodsaver bags in the freezer of various leftover competition meats. I practice chicken the most out of the 4 competition meats. So there is always a variety of chicken cuts and pieces from various projects I have been working on in the freezer. This brings me to an ongoing challenge of leftover management. There should be a course in this LOL. I love pasta. My hips are a testament to this. :-) so pasta and chicken are a natural pairing in our house.

One of my all time favorite recipes for chicken lasagna comes from Les Noiracochon – The Black Pig BBQ blog. Mike Kerslake (Qfan) did this recipe and it completely blew me away the first time I tried it. This is my own version of creamy lasagna goodness.

Diva Q 4 Cheese BBQ Chicken Lasagna


For the tomato sauce:
2 tablespoons olive oil
4 cloves garlic
1 large carrot shredded
1 28oz can strained tomatoes
8 ounces mushrooms sliced
1 tsp granulated garlic
1 tsp granulated onion
2 leeks finely sliced
1 tsp brown sugar
2 tbsp basil chiffonade
salt to taste

6 cups BBQ chicken shredded (skinless boneless)
1 cup tomato based BBQ sauce

Ricotta mixture:
600 gr ricotta
1/4 tsp nutmeg
1/4 cup romano cheese shredded
1/2 tsp freshly ground black pepper
2 eggs

Mozzarella cheese shredded *(approx 4 cups)
Gran padano cheese shredded (11/2 cups)
**Bechamel sauce (2 cups) Optional
(Please note I used Mario Batalis recipe but omitted the nutmeg as I was adding nutmeg to the ricotta)

1 8oz box oven ready lasagna (yes I cheated)

In a heavy bottomed pot heat the olive oil on medium and brown the whole garlic cloves. Remove cloves when browned all over. Reserve.
Add the mushrooms, leeks, carrots and cook until softened. Add tomatoes garlic and onion powders. Smash up the cloves of garlic with a fork and add to sauce. Depending on the acidity of the tomatoes you may want to add the brown sugar. Cook on medium at a simmer for at least 1/2 hour to bring together the flavours, reducing it and thickening the sauce. Add basil in the last moments just before removing from stovetop. Cool. This may be done the day before.

Toss the 6 cups of chicken with the BBQ sauce. Use your favorite tomato based sauce. This should be at room temperature

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