Stunning Spicy Chicken Tinga Lasagna Ring
3 hours 45 minutes
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About Stunning Spicy Chicken Tinga Lasagna Ring
Prepare to be wowed! This Spicy Chicken Tinga Lasagna Ring isn't just dinner; it's a culinary experience. Imagine tender chicken simmered in a smoky, chipotle-infused sauce, nestled between layers of pasta perfection and creamy cheese.This fusion masterpiece marries the heartiness of Italian lasagna with the vibrant zest of Mexican tinga. The unique ring shape adds a touch of elegance, making it a showstopper for any occasion.Whether it's a special celebration or a weeknight treat, this unforgettable dish is sure to impress. Get ready for a flavor explosion that will tantalize your taste buds and leave you craving more!
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Recipe Time & More
Prep2 hours 15 minutes
Cook1 hour 30 minutes
Total3 hours 45 minutes
Ingredients
For the Chicken Tinga
- 1 1/2 Chicken Breasts fillets
- 1/4 cup Oil
- 4 clove Garlic fat cloves, finely chopped
- 1 Large Onion finely chopped
- 1 Large Tomato blanched and crushed
- 1/4 cup Tomato Sauce
- 1 cup Chipotle Sauce or as per spice requirement
- 1 tsp Salt or as per taste
- 1 tsp Cumin Seeds crushed
- 1 tsp Pepper black, crushed
- 1 tsp Oregano dried
- 1 tsp Thyme dried
- 1 cup Water
For the Lasagna Ring
- 11 sheets Lasagna Sheets cooked al dente
- 2 tbsp Vegetable Oil for brushing
- 1 cup Mozzarella Cheese shredded
- 1/2 cup Feta Cheese
- 1/2 cup Cheddar Cheese shredded
- 1 tbsp Thyme dried
- 1 tsp Oregano dried
- 1/2 tsp Salt or as per taste
- 1 large Egg
- 4 tbsp Parmesan Cheese grated
For Garnishing
- 1 tbsp Coriander chopped
Instructions
Make the Chicken Tinga
- Heat ¼ cup oil in a pan. Fry the chicken breasts until golden brown. This initial browning adds depth of flavor to the chicken.
- In a separate wide pan, sauté the chopped garlic and onion in the remaining oil from frying the chicken until translucent. Add the crushed tomato and tomato sauce. Cook until the mixture thickens slightly.
- Stir in the dried oregano, crushed cumin seeds, and black pepper. Add the chipotle sauce and sauté until well combined.
- Add the water and the browned chicken breasts to the sauce. The water helps create a rich, flavorful sauce while the chicken simmers.
- Cover and cook over low heat for 10 minutes. Add the salt and dried thyme. After 10 minutes, remove the chicken and shred it with two forks. Return the shredded chicken to the sauce and simmer for another 5 minutes. Set aside.
Assemble the Lasagna Ring
- Preheat your oven to 375°F (190°C). Lightly brush the cooked lasagna sheets with vegetable oil to prevent sticking. Cut 4 lasagna sheets in half crosswise.
Make the Cheese Filling
- In a bowl, combine the feta cheese, shredded cheddar cheese, dried thyme, dried oregano, egg, and salt. Mix well until combined.
- Thoroughly grease a bundt pan or tube pan with vegetable oil. Arrange the whole lasagna sheets in the pan, overlapping them slightly. The ends of the sheets should hang over the edges of the pan.
- Sprinkle 1 cup of mozzarella cheese over the lasagna sheets. Top with half of the chicken tinga, spreading it evenly.
- Arrange half of the cut lasagna sheets over the chicken tinga layer.
- Spread the cheese filling evenly over the lasagna sheets.
- Top with the remaining chicken tinga and the other half of the cut lasagna sheets.
- Fold the overhanging lasagna sheets over the filling, creating a seal. Sprinkle with the remaining mozzarella cheese.
- Bake for 45-50 minutes, or until the cheese is golden brown and bubbly. Let cool for at least 40-60 minutes before inverting onto a serving platter. This allows the lasagna to set and prevents it from collapsing.
- Garnish with grated Parmesan cheese and chopped cilantro before serving.
Recipe Notes
Good To Know
- Use any filling of your choice.
- Don’t forget to oil the lasagna sheets and the tube pan.
Expert Tips
- For a richer flavor, use fresh lasagna sheets instead of dried ones.
- Ensure the filling is evenly distributed throughout the tube pan for consistent cooking.
- Let the lasagna rest for a few minutes after baking before slicing to prevent it from falling apart.
Storage Instructions
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 313kcalCarbohydrates: 6gProtein: 20gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 64mgSodium: 964mgPotassium: 347mgFiber: 1gSugar: 2gVitamin A: 489IUVitamin C: 8mgCalcium: 231mgIron: 1mg
Swathi Joshnaa Sathish
Articles: 20
5 Comments
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Such a perfect dish! Thank you.
This is delightful! Thanks for the recipe.
This looks delightful! Thanks for the recipe.
Such a lovely dish! Thanks for sharing.
I’m excited to try this recipe!