Ingredients :
- 9 piece Lasagna Noodles
- 4 pieces Chicken Breasts ( more if needed)
- 1 cup barbecue sauce (or your chose)
- 1/2 cup pitt sauce
- 1/4 cup hot sauce
- black pepper
- cayenne pepper
- salt
- paprika
- 1 chopped onions
- 1 Green peppers
- 1/2 stick butter
- chedder cheese ( or any of your chose)
- 1 egg
- 1 cup ricotta
Method :
- Preheat oven to 350
- Place your lasagna noodles set to boil.
- Chop your onions and green peppers and set aside.
- In a small bowl mix ricotta and egg until fluffy the set aside.
- Chop up your chicken breast. ( I like to chop them in to small sqares)
- After chicken is chopped up place in a small bowl. Then add your season to it.
- In a large skillet, with eye on medium cut a few small pieces of the butter at the bottom so nothing sticks to the pan. When butter starts to melt place your chop chicken in the skillet and be sure all of it is cooked.
- Drain your lasagna noodles, then add a little olive oil so that your noodles dont stick. I used a little onion power and butter for flavoring.
- When chicken is fully cooked drain fat from skillet. Then add your sauces. Mix well. Keep your heat at med so sauce and chicken stays warm and make sure you keep sturing so nothing burns or sticks.
- Place your noodles in then cover your ricotta over each noodle, then take your chicken sauce and make your first layer and cover it with cheese.
- Create 3 layers then place in the over for 25 to 30 mins.
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