Lasanha de Frango

This traditional lasanha de frango Brasileira is easy to make and absolutely delicious. Juicy, shredded chicken is layered in between cheese, tomato sauce and pasta for a dish the whole family will love. This Brazilian chicken lasagna always brings me back to my childhood. You can serve this chicken lasagna with Brazilian Rice and Arugula Avocado Salad with Homemade Lime Vinaigrette for a complete meal.

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An Explanation Of The Ingredients

• Chicken – Use boneless, skinless chicken breasts for this lasanha de frango recipe.
• Tomato Sauce – A good quality tomato sauce will make all the difference.
• Cheese – Mozzarella cheese works well but you can substitute for any other type of cheese you prefer.
• Onion – Chop and dice the onion.
• Bell Pepper – I used a red bell pepper but you can use green or even yellow.
• Garlic Cloves – Finely mince the garlic cloves and saute them in the sauce.
• Parsley – Add the parsley to the tomato sauce and use extra for garnishing.
• Salt & Pepper – Add salt and pepper to taste.
• Oregano – Just a little bit of oregano will do the trick.
• Granulated Garlic – Season the chicken with salt, pepper and granulated garlic.
• Heavy Cream – Pour the heavy cream around the corners of the chicken lasagna.

Stir the ingredients together to make the sauce for the chicken lasagna.

Assemble the lasanha de frango with each layer.

Pour the heavy cream around the edges and top off the lasanha de frango with cheese before baking.

How To Make Lasanha de Frango

1. First, start by seasoning the chicken with salt, pepper and granulated garlic.
2. Next, cook the chicken breasts until they can be easily shredded with 2 forks. You may pressure cook, boil or use canned chicken if you’d like.
3. Once the chicken breasts are finished cooking, use 2 forks to shred them.
4. Reserve 2 cups of chicken broth from the chicken you cooked. Or if using canned chicken, you may use store bought chicken broth.
5. Chop and dice the bell pepper and onion. Finely mince the garlic cloves.
6. Heat oil in a large pot over medium heat.
7. Saute the chopped pepper and onion until the onions are translucent in color.
8. Add the minced garlic cloves and saute for about 15 more seconds or until fragrant.
9. Add the shredded chicken and saute for about 3 minutes.
10. Pour the tomato sauce and chicken broth into the pot. Stir to combine.
11. Add oregano, salt and pepper and stir.
12. Reduce the heat to medium low and simmer for 15-20 minutes or until the sauce has thickened. Stir occasionally.
13. Preheat the oven to 350 degrees F.
14. It’s time to assemble the chicken lasagna. Add sauce and chicken to the bottom of a 9×13 baking dish.
15. Add one layer of lasagna noodles.
16. Top the lasagna noodles with sauce and chicken. Then top with mozzarella cheese. Repeat these layers until the baking dish is full.
17. Pour the heavy cream around the lasagna. It’s ok if some of the heavy cream is on top of the lasagna.
18. Top with more mozzarella cheese and parmesan cheese and cover with aluminum foil.
19. Bake covered at 350 degrees F for 45 minutes. Uncover and broil for 2-3 minutes.
20. Finally, top with fresh parsley if desired and enjoy!

Storing Chicken Lasagna

Store leftover chicken lasagna in an air tight container in the refrigerator for up to 5 days. You can also freeze lasanha de frango Brasileira for up to 3 months in an air tight container. If freezing, do not pour the heavy cream until you are ready to cook as cream does not freeze well.

Tips & Variations

• I used oven ready noodles for this recipe. However, you can substitute for regular lasagna noodles, just make sure to cook them according to the package instructions. Reduce the baking time to 25-30 minutes if using regular lasagna noodles.
• The heavy cream is optional but I love the creaminess it adds to the lasanha de frango.
• Spray the aluminum foil with non stick cooking spray before covering the chicken lasagna so that it doesn’t stick to the cheese when baking.