Indian Chicken Lasagna

I have been a little MIA from the blog. My family came out for a week long visit, we had a couple different military balls to attend, and overall it’s been a busy time. The good news is that I have been cooking, and I have like three new recipes waiting to be shared. It was just a matter of having the time and energy to write them out. But I’m back in the swing of things!

So there’s no escaping the reaction the title of this recipe will get. Indian food mixed with Italian food? Uh… what?! The whole time I was making this dish, I kept asking myself if it was crazy. And it was crazy… crazy delicious.


It looks delicious, right?

I love Indian food. Tikka masala and vindaloo and pakora and curry and the rice and the naan… YUM. Unfortunately I have not found a good place here in Hawaii yet (hit me up if you have any leads) so when I am craving those bold, spicy Indian flavors, I have to make it myself.

The base of this recipe comes from having a lot of leftovers from my slow cooker coconut curry chicken. So yeah, the lasagna kind of requires making a recipe before the recipe, but you can always use the chicken (or beef, or lamb, or whatever) tikka masala from your weekend take-out leftovers. Another shortcut option would be to get a really good jarred curry or tikka masala sauce and throw it in the crock-pot with some chicken for a few hours.

**The only thing you have to keep consistent is that before going in the lasagna, the chicken (or whatever protein you choose) needs to be shredded and easy to spread**

  • 2 cups coconut curry chicken (or any leftover Indian chicken in sauce)
  • 12-16 lasagna noodle sheets (avoid the “no boil” noodles, use traditional)
  • 1 1/2 cups ricotta cheese
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 tsp extra virgin olive oil
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup shredded parmesan
  • fresh parsley for garnish
  1. Make sure the chicken in the sauce is properly shredded & will spread evenly. Boil the lasagna noodles according to package directions & let cool. (The “no boil” noodles need a lot of moisture to cook in the oven & can come out dry/uncooked, so use traditional lasagna sheets.)
  2. Preheat the oven to 375 degrees.
  3. In a bowl, stir together the ricotta, garlic powder, thyme, oregano, extra virgin olive oil with a pinch of salt & pepper.
  4. In a 9×13 baking dish, start by spreading 1/3 of the ricotta mixture thinly & evenly over the bottom. Top that with 3 of the lasagna noodles. (If yours come up short, use an extra to fill in the gap. Better to have too many than too little.)
  5. Continue the layers by adding, in this order: 1 cup of the coconut curry chicken, 1/2 cup of the mozzarella, noodles, the remaining ricotta mixture, noodles, the remaining coconut curry chicken, noodles & top it all off with the remaining mozzarella & the parmesan.
  6. Cover with foil & bake for 25 minutes. Remove the foil & finish for another 10-15 minutes until the cheese on top is golden brown. Top with fresh chopped parsley.

It looks like lasagna, it tastes like Indian cuisine. Maybe it’s wrong to call it lasagna? Maybe it’s more of a casserole? I’m not sure. This is a rare recipe that I threw together on a wild whim and ended up surprising myself. (Thank goodness I had the instinct to write down measurements as I went.)

Unlike most recipes I come up with, this isn’t one I urge people to get up and try right away. It’s more in the vein of an interesting use for your leftovers. Here’s the scenario I found myself in: It’s two days later, the curry chicken is sitting in the fridge and you just aren’t feeling it anymore. Oh hey, you have those lasagna noodles that have been hanging out in the pantry, why not? Boom, a whole new dish.

Again, the key here is some shredded, saucy chicken. If you need to stretch it a little more to hit 2 full cups, add a little tomato sauce. Really, that’s the only difference between this and normal lasagna… the meaty sauce. In theory, this could work with chicken in enchilada sauce, or sesame sauce, or buffalo sauce.


Ricotta mixture + {insert your chicken here}

The possibilities are endless, and it really gives new life to the leftovers and (added bonus) 1-2 servings of chicken becomes a meal for 4-6 people.

Part of me thinks maybe this recipe was a little too unrefined and improvised to share here, but when I tasted it, I couldn’t help myself. It was so fun and delicious and different that I had to put it out here. I don’t expect it to be my most popular dish, since it kind of requires the extra step in the beginning and I prefer making things easy-peasy-lemon-squeezy for you all… but hey. No harm in letting you decide for yourself if you are ready for Indian chicken lasagna.

Everything Bagel Breakfast Bake

I don’t post many breakfast recipes. Probably because I’m not much of a morning person, and the idea of cooking the second I get up doesn’t usually strike my fancy. A typical morning meal for me is a smoothie bowl or something quick out of the toaster.

Weekend mornings are actually when my husband gets to take over the kitchen. He loves making breakfast, especially banana pancakes. But, as you know by now, he is currently deployed, so I’m on my own if I want to treat myself.

The other night I was thinking about how every Christmas morning, my mom makes a french toast casserole. It’s insanely delicious and easy, because you make it the night before, and then just pop it in the oven when you wake up. I love a meal that you can prep ahead of time, so I wanted to come up with something similar.

Sweet or savory is always the first choice you make when deciding what to eat for breakfast. I actually spent the last two days in Denver for a wedding and encountered spectacular examples of both options.


Delicious fried chicken & biscuit sandwich with honey & stone-ground mustard from the Denver Biscuit Company (left), french toast & pancake sampler from Snooze in Union Station (right)

I usually lean towards sweet when I cook breakfast but I want to change it up, so that’s where I started. A savory dish that I could make the night before.

I opened my pantry and right in front of my face was a bag of everything bagels, one of my go-to quickie breakfasts. After a little more rummaging, I realized I had all the things I needed to create an everything bagel breakfast bake. Check this out:

  • 2 Tbsp olive oil
  • 1/2 diced white onion
  • 1 Tbsp minced garlic
  • 10 cups cubed everything bagels (4-6 bagels depending on size)
  • 1/2 cup sliced green onion (white & light green parts, set the rest aside)
  • 1 1/2 cups shredded mozzarella
  • 6 eggs
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp crushed red pepper
  • 2 cups half & half
  • 1 cup shredded cheddar cheese
  • additional eggs for frying, to be used as garnish (optional)
  1. Heat olive oil in a skillet over medium heat. Add the onions and minced garlic and stir for a couple minutes, until onions become translucent. Remove from heat and let cool.
  2. Place the everything bagel cubes in a large bowl and mix in the cooked onions & garlic, sliced green onions and shredded mozzarella. Spread out the bagel mixture out evenly in a greased 9×13 baking pan.
  3. In a separate bowl, beat the eggs and stir in salt, pepper, garlic powder, thyme and crushed red pepper. Whisk in the half & half until well-incorporated. Pour the egg mixture over the bagels in the pan. Gently stir to get it all the way to the bottom, then lightly pack it all down with a spatula so the surface is even. Cover and refrigerate overnight.
  4. When ready to bake, preheat the oven to 375 degrees. Sprinkle the shredded cheddar over the top and bake for 30 minutes. Sprinkle with the leftover sliced green onion tops. Optional: While it cooks, you can also fry some more eggs to use as a garnish, sprinkled with salt & pepper.


Fresh out of the oven

First things first. This sounds heavy, but it came out so light and fluffy. It’s somewhere in between a stuffing and a bread pudding. I like using mozzarella to hold the casserole together, because it’s a great melting cheese, and then using cheddar on top for a little more flavor. You can always switch it up if you have preference.

I highly recommend putting an egg on top, because became like sauce. It’s kind of like how we drizzle maple syrup over my mom’s french toast casserole; it doesn’t really need it, but it’s so darn good it’s hard to pass.


Cracking the yolk is the most satisfying part

This breakfast bake can stand up as a meal all on it’s own, or in a smaller portion, it would be a great side. It’s a great option for any weekend, whether you are hosting a brunch party or having a cozy morning with family. It also holds up really well as leftovers. I was picking at this thing for a couple days, even after I gave some away to friends.


I got fancy with my leftovers & drizzled on some sriracha for an extra spicy kick

Operation savory, make-ahead breakfast was a success. It was easy and yummy, my two favorite things. I hope you try it out! See you again in two weeks with a new post.

Ravioli Zucchini Casserole

I really had a hard time naming this one. I toyed with calling it shortcut lasagna, or baked ravioli, but I settled on dubbing it a casserole. Whatever it is, it’s a fun and easy dinner great for a weeknight or to feed a family, that sneaks in some veggies amongst all that delicious sauce and cheese.

This recipe is also versatile. If you have read my other posts, I love giving people options and shortcuts, because everyone is different. Different schedules, different pantries, different tastes. Since I used to be an unbelievably picky eater, I think it’s important to let people have some room to play around.

Yields 6-8 servings

  • 2 Tbsp olive oil (+extra, optional*)
  • 1 Tbsp minced garlic
  • 1 white onion, finely chopped
  • 24 oz marinara sauce
  • approx 20 oz package ravioli
  • 2 large zucchini, halved and thinly sliced lengthwise
  • 1/3 cup grated Parmesan
  • 8 oz shredded mozzarella
  • fresh basil
  1. Boil water in a medium to large pot.
  2. While waiting for the water to boil, heat 2 Tbsp olive oil in a saucepan over medium-low heat. Add garlic and cook about 1 minute until fragrant. Add chopped onion and cook 3-4 minutes, stirring often, until translucent.
  3. Pour marinara sauce over the onions, reduce heat to low and stir until combined. Simmer for 5 minutes, stirring occasionally. Cover and remove from heat to cool.
  4. When the water is boiling, add the ravioli and cook about 1-2 minutes less than package directions for an al dente texture. In the last 3 minutes of the pasta cooking, add the sliced zucchini. Drain and let cool. (*After draining, tossing with a little olive oil can help prevent sticking)
  5. While the sauce and pasta cool, preheat the oven to 400 degrees. Spray a 9×13 pan with cooking spray
  6. Spread 1 cup of the sauce evenly over the bottom of the pan and sprinkle on half of the Parmesan cheese. Arrange half the ravioli evenly in one layer over the sauce and sprinkle on half the mozzarella cheese. Arrange all the zucchini slices, evenly in one layer. Take some basil leaves and spread them out on top of the zucchini, as much or as little as you like.
  7. Use the rest of the ravioli to create a layer over the zucchini. Pour the remaining sauce over the whole dish and sprinkle with the rest of the mozzarella and Parmesan.
  8. Bake for 15 minutes, until cheese is melted and let rest for at least 2 minutes prior to serving. Garnish with fresh basil.

Here’s a visual on how to arrange the layers

Ravioli bakes are not a new thing, a lot of people have done it before with just sauce, pasta, cheese, sauce, pasta, cheese. It’s a quick meal that pleases most. You can use cheese or meat ravioli, whatever your preference.

By adding a whole chopped onion to my sauce, it gives it more of a thick texture and a noticeable crunch. You could alway substitute with finely chopped bell peppers or mushrooms to get that extra vegetable element. If you don’t have time for prep, cheat and get a super chunky jarred pasta sauce.

I love zucchini and think it’s really what makes this dish special, but it would completely work without it. To slice it you either need a mandolin or a really sharp knife and patience. I don’t have a mandolin, so start by cutting the two ends off, cutting the zucchini in half, and then very carefully slicing it into thin strips. By halving the zucchini it makes it easier to slice by hand and also easier to get through when you are scooping out portions of the finished dish. Worst case, you could slice it into coins like you would a cucumber, it will just take longer to layer and you won’t get total coverage like you would with retangular pieces.

This is not what I would call a totally healthy dish, but if you have kids, it’s an easy way to sneak in some fresh vegetables. You can also easily feed 6 to 8 people with this dish by serving it up with a simple salad and maybe some garlic bread. Since its just my husband and I, we portion it out and save what we don’t eat for leftovers. It holds up very well in the fridge.

Overall this requires a little more time and a little more mess than the standard ravioli bake, but it’s those extra elements that really make this more than just a big block of sauce and cheese. Adding in just a couple vegetables and fresh basil takes it to the next level of texture and taste. It’s also fun to dig in and see that bright green layer of zucchini right in the middle. Try it out! I promise it’s easy and everyone will end up with a clean plate.