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Heather's Dish

Faces of Beauty

BBQ Chicken & Sweet Potato Lasagna

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If you’ve been reading the blog for a while, you know that I have this identity crisis going on all the time.  Am I Texan?  Am I Italian?  Am I a beach-loving surfer girl?

It’s exhausting!

I must admit that there are days when I feel like all three, but when I have the chance to mix 2 or all 3 personalities mindsets I take it.

I guess I should clarify – this is all in regards to my cooking, decorating, and gardening.  Mainly.  I know my identity but there’s just something fun about a Texan-Italian surfer living in Colorado that just makes sense.  Can I get an AMEN?!

Anyway, the other day I was craving both lasagna and BBQ chicken.  The mental battle of mental battles was waging inside of my poor brain.  Lasagna.  Chicken.  LASAGNA!  CHICKEN!  It was almost too much of a burden to bear when suddenly the heavens opened and brilliance! shone through.  BBQ Chicken Lasagna.  The deal was signed the moment the worked eked through my mind.

As for the sweet potato part, I don’t know about you but I find myself constantly trying to figure out how to sneak veggies into our meals.  And if it’s all in one dish?  All the better since I hate it when I have to use pans that don’t go in the dishwasher.  Extra dishes is for the birds.  The cool thing about this recipe is that it’s a hybrid slow-cooker meal and, if you double the slow cooker part, can provide enough shredded BBQ chicken to make sandwiches the next day.  Winner winner BBQ chicken lasagna dinner!

BBQ CHICKEN AND SWEET POTATO LASAGNA

  • 3 chicken breasts
  • 1 28-oz can of crushed tomatoes
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup apple cidar vinegar
  • 1 Tbsp onion powder
  • 2 Tbsp garlic powder
  • 1/2 Tbsp black pepper
  • 1/2 Tbsp crushed red pepper (less if you don’t want it spicy)
  • 1/2 Tbsp ground mustard
  • 1 Tbsp Worchestershire sauce
  • 2 cups Ricotta cheese
  • 1 egg
  • salt and pepper
  • 1 large sweet potato, peeled and grated
  • 2 cups cheddar cheese
  • 1 box of lasagna noodles

In a slow cooker combine the crushed tomatoes, sugars, vinegar, spices, and Worchestershire sauce.  Lay the chicken breasts in the sauce and cook on high for 4 hours.  Shred the chicken and put it back in the sauce.  This can be refrigerated til ready to use.

For the lasagna, preheat oven to 375.  In one bowl mix together the Ricotta cheese, egg, and a pinch of salt and pepper.  In another bowl mix together the shredded sweet potato and cheese.  Layer the lasagna with a small bit of BBQ sauce on the bottom, 1/3 of the noodles, 1/2 of the Ricotta mixture, 1/3 of the sweet potato/cheese mixture, 1/3 of the sauce, 1/3 of the noodles, the other 1/2 of the Ricotta mixture, 1/3 of the sweet potato/cheese mixture, 1/3 of the sauce, 1/3 of the noodles, 1/3 of the sauce, and top with the remaining 1/3 of the sweet potato/cheese mixture.  Cover with foil and bake at 375 for 45 minutes, then remove foil and increase heat to 400.  Bake another 10-15 minutes until the top is golden brown and the noodles are al dente.  Let sit for 15 minutes to set, and then serve warm!

I suppose there’s a reason I have so many personalities mindsets…gotta keep Nate and you guys on your toes!

___________________________________________________________

P.S. Check out Ashley’s amazing post on Faces of Beauty today!

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Comments

  1. The Food Hound says

    May 9, 2011 at 8:20 pm

    I am clearly just catching up on all my fave bloggers 🙂 LOVE the flavors in this!! I could take or leave pasta (I know, I know– let the stoning commence…) but I would make this exactly as-is without the noodles. Amen to all the personalities… if you can’t make life exciting, what’s the point 🙂

    Reply
  2. natalie (the sweets life) says

    May 9, 2011 at 5:05 pm

    found you through a foodie stays fit. LOVE this recipe, oh my goodness, it sounds amazing!

    Reply
  3. Pretty. Good. Food. says

    May 8, 2011 at 9:02 pm

    This sounds crazy….crazy DELICIOUS!!!! Can’t wait to give this a try 🙂 Super interesting recipe!!!

    Reply
  4. Jenny @ Fitness Health and Food says

    May 6, 2011 at 3:26 am

    oh my heavens I love this recipe because it combines three of my favorite recipes! 🙂

    mmm mmm! can’t wait to try it! 🙂

    Reply
  5. carlee says

    May 6, 2011 at 3:09 am

    Thats brilliant! Like sweet potatos dipped in BBQ sauce!

    Reply
  6. Kelli H (Made in Sonoma) says

    May 6, 2011 at 1:35 am

    That sounds so good!

    Reply
  7. Mary says

    May 6, 2011 at 1:15 am

    What a cool idea! Looks delicious. What will Heather think of next? Hmmmmm

    Reply
  8. Emily says

    May 5, 2011 at 11:40 pm

    YUM. I don’t have anything more to say than that. 🙂

    Reply
  9. Alexa @ Simple Eats says

    May 5, 2011 at 10:30 pm

    So many amazing things in one dish. Looks to die for. I want a whole pan NOW

    Reply
  10. janetha @ meals & moves says

    May 5, 2011 at 8:55 pm

    This is so dang creative. Keep up the multiple personalities. It’s working for you.

    Reply
  11. Heather says

    May 5, 2011 at 7:50 pm

    This looks deyond incredible. I have made lasagna over and over again and was starting to get bored. Thank you for this, these flavors are great alone can’t wait to try them together.

    Reply
  12. Jessica @ How Sweet says

    May 5, 2011 at 7:20 pm

    we would LOVE this!

    Reply
  13. Jen of My Tiny Oven says

    May 5, 2011 at 5:19 pm

    OK this looks heavenly! What a great way to use sweet potato, love it!
    totally giving this one a try!

    Reply

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