Sam The Lasagna Lady’s Spicy Chicken Lasagna With Pineapple Mango Salsa

by Coastal Virginia Magazine | Dec 20, 2017

Sam the Lasagna Lady, Lasagna Recipe
Photo by David Uhrin

This tasty Spicy Chicken Lasagna with Pineapple Mango Salsa recipe comes from author, chef and owner of Sam's Gourmet Lasagna, Samantha A. Peavy, also known as Sam The Lasagna Lady.



2 boneless, skinless chicken breast

Pineapple Mango Salsa (preparation below)

1 tbs. of habanero ground pepper

1 ear of corn (canned optional)

1/2 cup of Jasmine rice

1/2 cup of black beans

1/2 white onion

9 lasagna noodles (your favorite or 3 full sheets of fresh lasagna)

1 1/2 cups of shredded mild cheddar cheese

1 1/2 cups of shredded mozzarella cheese


Pineapple Mango Salsa

2 pineapples

3 mangoes

1 red bell pepper

1 bunch of cilantro

1 jalapeño

Mango Salsa Preparation

All prepared ingredients are to be placed in a large mixing bowl. Cut skin from pineapple and cut meat of pineapple from the core. Dice pineapple into 1/4 inch chunks.

Peel mangoes and cut meat of mangoes from core. Dice mangoes into 1/4 inch chunks.

Cut jalapeño pepper from core and dice into 1/4 chunks.

Dice cilantro into 1/4 pieces.

Mix all ingredients thoroughly and set aside.


Lasagna Preparation

Fill 1/2 size aluminum pan with 1/3 amount of water. Place the 2 chicken breast in pan and cover with aluminum foil.

Cook chicken in oven at 375 degrees for 1 hour 15 minutes or until thoroughly done at an internal temperature of 165 degrees Fahrenheit.

Remove aluminum foil and run cold water over chicken breast to cool.

Shred chicken breast into pieces, add habanero ground pepper and mix thoroughly.

Coat bottom of pan very lightly with Pineapple Mango Salsa.

Lay in 3 lasagna noodles in pan side by side.

Lightly coat lasagna sheet with pineapple mango salsa.

Layer in 1/2 of shredded cooked chicken breast.

Apply in separate layers corn, rice, white onions and black beans evenly over shredded chicken.

Apply 1.5 cup of shredded mozzarella cheese spreading evenly to cover rice, corn, white onions and black beans.

Lay in 3 lasagna noodles.

Repeat layering technique topping with the 1 1/2 cup of shredded cheddar cheese.

Note (optional): Place remaining 3 lasagna noodles on top of lasagna after the lasagna is cooked and removed from the oven and cooled.

Cover pan with aluminum foil and place in oven. Cook at 350 degrees for 18–20 minutes or until top layer of cheese is melted. Remove lasagna from oven and place the remaining 3 cooked lasagna noodles over the lasagna and top with the remaining Pineapple Mango Salsa.

Enjoy! For a great snack, use extra Pineapple Mango Salsa as a dip with tortilla chips.

City and lifestyle magazine celebrating the Southeast Virginia region and its unique charm, customs and ways of living

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