How To Make Chicken Fajita Lasagna

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Nov. 15, 2021

If you love fajitas and you love lasagna, then we've got the perfect dish for you. The perfect combination of Mexico and Italy, this dish is perfect for any occasion! Let us know your thoughts in the comments below


Red peppers 3
Yellow peppers 3
Green peppers 3
White onions 2
Chicken breasts 4
Fajita spice:
Chili powder 2 Teaspoon
Paprika 2 Teaspoon
Cumin powder 2 Teaspoon
Oregano 1 Teaspoon
Salt 1/4 Teaspoon
Pepper 1/4 Teaspoon
Oil 2 Tablespoon
Oil 2 Teaspoon
Garlic 2 Clove (10 gm)
Passata 2 Cup (32 tbs)
Salt To Taste
Pepper To Taste
Butter 40 Gram
Flour 40 Gram
Milk 500 Milliliter
Grated cheddar 3/4 Cup (12 tbs)
Grated yellow cheddar 3/4 Cup (12 tbs)
Salt To Taste
Pepper To Taste
Chopped coriander 2 Tablespoon
Lasagna sheets To Taste
Sliced mozzarella cheese To Taste
Avocados 3
Red onion 1/2
Limes 3
Chopped coriander 2 Tablespoon
Ground cumin 1/2 Teaspoon
Chili powder 1/4 Teaspoon
Salt To Taste



1. Heat oven to 180ºC. Add the sliced peppers, onions and chicken on a tray and mix.

2. In a separate bowl, mix together all the spices and sugar. Sprinkle mixture and oil over the chicken and vegetables and toss to coat evenly.

3. Bake for 20 minutes until chicken and pepper are cooked through.

4. In a large saucepan, heat oil over medium heat. Saute garlic until aromatic and then stir through passata. Season with salt and pepper and bring to a simmer. Cook for 5 minutes then add in the cooked fajita chicken and peppers.

5. Remove from the heat.

6. To make the bechamel sauce, melt butter in a pan over medium heat. Add the flour and whisk to combine. Gradually pour in the milk, whisking continuously until smooth. Bring to a simmer then add half of each cheese, coriander and season with salt and pepper. Whisk until cheese has melted.

7. Preheat oven to 180ºC.

8. In a 9x13” deep baking dish, spread a thin layer of chicken fajita mix with a small ladle of the bechamel. Top with fresh lasagna sheets followed by chicken mix, bechamel and cheese. Repeat for 3 layers and spread bechamel on the top layer with another layer of cheese. Cover with parchment paper and foil.

9. Bake for 20 minutes then remove the cover and grill for 5 minutes until golden brown.

10. While the lasagna is baking, make the guacamole. Mash the avocados with a fork in a bowl. Add the remaining ingredients, season with salt and mix until combined.


11. Sprinkle with parsley, slice, top with guacamole (optional) and serve!

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8