I love lasagna. I can’t tell you how much I love it. But sometimes, it gets a little ho-hum, repetitive. So I like to play with the fillings from time to time.
Instead of ground beef, why not use shredded or sliced-up chicken breast meat? That’s what I did this time, as I had a couple of leftover baked chicken breasts kicking around from the day before (I had made a chicken-breast chili soup the day before in the crockpot but didn’t use all the chicken).
What goes well with chicken? Just about anything, really. I’ve made it with spinach but this time, I went with sliced mushrooms that needed to get used up.
I’m also not much of a ricotta fan, so this was done with a combination of shredded mozzarella, Monterrey Jack and light Parmesan cheeses.
The sauce was also a blend of jarred sauce and homemade sauce, as I didn’t have enough of either one of them to make the lasagna, so I mixed the two together and voila! Lasagna. I’ve even used Alfredo sauce in the past!
Do you get bored with your same-old same-old dishes? Sometimes just changing a couple of ingredients goes a long way in sprucing up the old favourites. 🙂