Family-Style Broken Lasagna Bake with Paprika Chicken, Spinach Ricotta and Crispy Garlic Breadcrumb Topping
An original family-style baked dish that combines broken pasta sheets, juicy paprika chicken, a creamy spinach ricotta mixture, mellow tomato sauce, and a crispy garlic-parmesan breadcrumb topping. Comforting, generous, and ideal for sharing.
Ingredients
- 500 g chicken breast (cut diced small)
- 250 g dry lasagna sheets (partidas en trozos large)
- 250 g ricotta cheese (whole or semidescremada)
- 120 g fresh spinach (chopped in strips)
- 150 g yellow onion (finely chopped)
- 15 g garlic (3 cloves chopped for the relleno and 1 clove grated for the cobertura)
- 100 g carrot (grated fina)
- 120 g roasted red bell pepper strips (escurrido and chopped)
- 600 g crushed tomatoes (enlatado or casero)
- 240 ml chicken broth (low sodium preferiblemente)
- 180 g shredded mozzarella (for the gratinado)
- 50 g grated Parmesan cheese (divided entre relleno and cobertura)
- 60 g breadcrumbs (for the crust)
- 30 ml olive oil (divided)
- 6 g sweet paprika (for sazonar the chicken)
- 2 g dried oregano (divided)
- 1 g dried basil (for the sauce)
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 15 g butter (derretida for the cobertura)
- 10 g fresh parsley (chopped)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease a baking dish about 9 x 13 inches with a little of the olive oil.
- 2
Bring a large pot of water to a boil with a pinch of salt. Cook the broken lasagna sheets for 6 minutes, just until flexible but still firm. Drain and toss with a small drizzle of olive oil so they do not stick.
- 3
Meanwhile, season the chicken breast cubes with the sweet paprika, 1/2 teaspoon of the salt, the black pepper, and 1/2 teaspoon of the dried oregano.
- 4
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes, stirring, until it changes color and is just barely cooked through. Transfer to a plate.
- 5
In the same skillet, add the onion, carrot, and 3 chopped garlic cloves. Cook for 4 minutes over medium heat until softened. Stir in the chopped roasted red pepper, crushed tomatoes, chicken broth, dried basil, the remaining 1/2 teaspoon dried oregano, and another pinch of salt. Cook for 8 minutes so the sauce thickens slightly.
- 6
In a bowl, mix the ricotta, chopped fresh spinach, 20 g (about 1/4 cup) of the grated Parmesan, half of the fresh parsley, and a pinch of salt. Set aside.
- 7
Return the chicken to the skillet with the sauce and stir well. Taste and adjust salt if needed.
- 8
Assemble the bake in the dish: spread a thin layer of chicken sauce, then a layer of pasta pieces, then spoonfuls of the spinach ricotta mixture. Repeat the layers until everything is used, finishing with sauce on top. Scatter the shredded mozzarella over the surface.
- 9
In a small bowl, combine the breadcrumbs with the melted butter, the grated garlic clove, the remaining grated Parmesan, and the rest of the fresh parsley. Sprinkle this topping over the mozzarella.
- 10
Bake uncovered for 30 minutes at 190 °C / 375 °F, until bubbling around the edges and golden on top. If you want deeper color, broil for 2 to 3 extra minutes, watching closely.
- 11
Let it rest for 10 minutes before serving so the layers can settle and the portions hold together better.
Chef tips
For a juicier texture, do not overcook the chicken in the skillet because it will finish cooking in the oven. Breaking the lasagna sheets into uneven pieces gives a homey look and makes family-style serving easier.
Substitutions
You can swap the chicken breast for boneless chicken thigh. Ricotta can be replaced with well-drained cottage cheese. If you do not have roasted red pepper, use fresh red bell pepper and sauté it a few extra minutes in the skillet.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Family Lemon Chicken Gnocchi Bake with Peas and Parmesan Crumble
60 min
Family Pearl Barley Bake with Lemon Chicken, Roasted Peppers and Herbed Cottage Cheese Crust
85 min
Family Sweet Potato, Pulled Turkey and Green Bean Bake with Baked Cottage Cheese Cloud
80 min
Family Creamy Rice Bake with Turkey Meatballs, Spinach, and Parmesan Sweet Potato Topping
90 min
Family Lentil Bake with Paprika Turkey, Roasted Cauliflower and Cheesy Yuca Topping
90 min
Family Gnocchi Bake with Mild Pesto Chicken and Zucchini with Mozzarella Crust
60 min