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Inside Out Lasagna Chicken Meatloaf


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Inside Out Lasagna Chicken Meatloaf
Inside Out Lasagna Chicken Meatloaf
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Ingredients
  • 2 handfuls smaller pasta of your choice (I used Rotini but you can use Ziti, Orricheti, Orzo, etc.)
  • My Leaning Tower Italian Blend or create mix of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • olive oil
  • 1/4 onion sliced
  • 1/2 eggplant sliced long and thin
  • 1 zucchini cut in half and then sliced long and thin
  • 1/2 lb ground chicken
  • 1/4 cup Ricotta cheese
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1-2 cups tomato sauce Link to My [email protected]' Tomato Sauce Below. If you have time, it's highly recommended you make your own.
  • 1/4 cup breadcrumbs
  • 1 tbsp flour
  • 1 egg beaten
  • 5 oz Fontina cheese freshly shredded
  • 2 Roma tomatoes sliced long and thin
Servings:
Ingredients
  • 2 handfuls smaller pasta of your choice (I used Rotini but you can use Ziti, Orricheti, Orzo, etc.)
  • My Leaning Tower Italian Blend or create mix of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • olive oil
  • 1/4 onion sliced
  • 1/2 eggplant sliced long and thin
  • 1 zucchini cut in half and then sliced long and thin
  • 1/2 lb ground chicken
  • 1/4 cup Ricotta cheese
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1-2 cups tomato sauce Link to My [email protected]' Tomato Sauce Below. If you have time, it's highly recommended you make your own.
  • 1/4 cup breadcrumbs
  • 1 tbsp flour
  • 1 egg beaten
  • 5 oz Fontina cheese freshly shredded
  • 2 Roma tomatoes sliced long and thin
Servings:
Instructions
  1. Bring a pot of water to a boil. Cook pasta only halfway through-only about 4- 5 minutes and then drain and rinse in cold water to stop cooking. Coat with a little olive oil and stir so it doesn’t stick together and then set aside.
  2. Sauté the onion, eggplant and zucchini in a large pan (or you may have to do it in multiple batches) on medium high heat in olive oil, pinch of salt, and about 1 tsp of My Leaning Tower Blend or substitute spices, for about 10 minutes until they are pliable and browned. Then set aside.
  3. In a large bowl, combine the ground chicken, ricotta cheese, ½ tsp each of salt and ground black pepper, 1-2 Tbsp of My Leaning Tower Italian Blend or substitute spices, 2 tbsp tomato sauce, breadcrumbs, flour, the beaten egg and the cold pasta. Mix thoroughly so everything is incorporated evenly.
  4. Preheat oven to 375 degrees.
  5. Grease a 9×5 baking pan all the way up the sides. Place a layer of the chicken and pasta mixture about a half inch thick followed by a thin layer of tomato sauce, then a thin layer of the fontina cheese, layer of the eggplant and zucchini, layer of the tomatoes, then another layer of cheese. Then place the remaining meat and pasta mixture, a layer of sauce, layer of fontina cheese, layer of eggplant and zucchini, layer of tomatoes, topped with a generous layer of tomato sauce, and generously topped with the cheese. Place the whole thing on a baking tray to avoid oven spillage and place into the oven for 35 minutes.
  6. At the end of 35 minutes, remove from oven and carefully drain excess liquid by slightly tilting into sink or other refuse holder. Place back into oven for another 10 minutes and then remove and drain again. Then broil for 2 minutes to get a nice golden brown cheese finish. Take out and let sit for 10 minutes before slicing and serving. You can even let cool completely in the fridge and reheat if you like. Doing that will ensure it sets properly and easily slices.
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