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Jerk Chicken Lasagna

By Matt Price

Dec 06, 2024, Updated Mar 17, 2026

Jerk Chicken Lasagna Recipe: A Bold Twist on a Classic Favorite

Introduction

If you love the flavors of jerk chicken and crave something new for dinner, then this Jerk Chicken Lasagna is about to become your new favorite dish. This fusion recipe blends the spicy, smoky goodness of jerk chicken with the comfort of cheesy lasagna, creating a meal that’s both bold and satisfying. Plus, it’s a great way to use up a rotisserie chicken, making it a time-saver too!

Let’s dive into this incredible recipe that brings together the perfect balance of spice, cheese, and hearty layers.

Why You’ll Love This Recipe:

• Bold Flavor: The smoky, spicy jerk chicken combined with the creamy, cheesy lasagna is a flavor explosion in every bite.
• Easy to Make: Using a rotisserie chicken makes this recipe quick and convenient, perfect for busy weeknights.
• Comforting and Hearty: Lasagna is the ultimate comfort food, and the addition of jerk chicken brings a delicious twist you won’t expect.

First things first, let’s get our ingredients measured out and organized. I chose to use a rotisserie chicken today for simplicity’s sake, however, you can certainly use fresh or leftover jerk chicken for this recipe and make it even better!

Dice your veggies first, onions, bell pepper, green onions, and then shred your cheese too.

Prepare the Chicken:

Start by shredding your rotisserie chicken. This is an easy way to add flavor without the fuss of cooking from scratch. Once you have it shredded, season it with the jerk seasoning of your choice. Set the shredded chicken aside.

Next, cook your pasta in salted water. I like to cook my lasagna for about 3-4 minutes LESS than the package instructions. This is important so that the overall integrity of the lasagna holds up and the pasta isn’t overcooked.

Once the pasta is done to your liking, remove it and add it to a parchment-lined baking sheet. This will prevent the pasta from sticking.

Sauté the Vegetables:

In a large skillet, melt butter over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and slightly caramelized.

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Add the Jerk Flavor:

Stir in the Walkerswood jerk paste and cook for another 2 minutes, allowing the spices to infuse the vegetables. If you want it spicier, feel free to add more jerk paste to taste. Add garlic and season to taste. Let it cook for another 2 minutes to combine all the flavors.

Make the Creamy Sauce:

Pour in the heavy cream and stir everything together. Let the mixture simmer for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste. Set this aside, and your creamy jerk chicken filling is ready.

Next, make your ricotta mixture by combining ricotta, sour cream, parmesan, and seasoning.

Shred the mozzarella cheese. Preferably shred your own rather than buying pre-shredded cheese from the store to avoid the anti-caking agents that don’t melt as nicely.

Layer the Lasagna:

Preheat your oven to 375°F (190°C).

In a baking dish (about 9×13 inches), start with a thin layer of the jerk Alfredo sauce. Then, layer the lasagna noodles over the sauce. Next, add the ricotta cheese mixture and follow that up with the jerk chicken. Sprinkle with mozzarella and a bit of Parmesan. Repeat the layers, finishing with a top layer of mozzarella and Parmesan cheese for a golden, bubbly top.

Bake the Lasagna:

Cover the lasagna with aluminum foil and bake it in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Serve and Garnish:

Once out of the oven, let the lasagna sit for 10 minutes to set. This will make it easier to slice. Garnish with fresh green onions for a pop of color and extra flavor.

Tips for Success:

• Spice Level: Adjust the amount of jerk paste according to your spice tolerance. Start with 2 tablespoons and add more if you love heat.
• Cheese: For a richer flavor, you can add a mix of cheddar cheese along with the Mozzarella and Parmesan.
• Make Ahead: This lasagna can be assembled a day ahead and stored in the fridge. Just pop it in the oven when you’re ready to bake it.
• Vegetable Variation: Feel free to add other veggies like spinach, mushrooms, or zucchini for extra nutrients and texture.

This Jerk Chicken Lasagna is a game-changer, mixing two beloved dishes into one mouthwatering meal. Whether you’re hosting a dinner party or just want something new for your family dinner, this dish is sure to impress. Enjoy the flavors of the Caribbean and Italy in every bite! If you love this, you'll also enjoy my chicken parmesan. For another crowd-pleaser, check out my 6 steps to the creamiest garlic parm chicken pasta you've ever tasted.

Let me know how it turns out—I’d love to hear your thoughts!

Print & Download Recipe: Jerk Chicken Lasagna

Jerk Chicken Lasagna

Matt Price

If you love the flavors of jerk chicken and crave something new for dinner, then this Jerk Chicken Lasagna is about to become your new favorite dish. 

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Chicken Recipes, Main Course, Pasta

Cuisine American

Servings 8

Calories 783 kcal

Ingredients

  

1x2x3x

• ▢ 1 rotisserie chicken shredded
• ▢ 2 tablespoon Walkerswood jerk paste or more, depending on your spice preference
• ▢ 2 cups heavy cream
• ▢ 1 red bell pepper diced
• ▢ 1 green bell pepper diced
• ▢ 1 medium onion diced
• ▢ 3 cloves garlic minced
• ▢ 1 cup ricotta cheese
• ▢ ½ cup sour cream
• ▢ 2 green onions chopped (for garnish)
• ▢ 9-12 sheets lasagna pasta depending on the size of your dish
• ▢ 2 cups mozzarella cheese shredded
• ▢ 1 cup Parmesan cheese grated
• ▢ 2 tablespoon butter
• ▢ Jerk seasoning AP seasoning,
• ▢ Parsley for garnish

Instructions

 

• First things first, let’s get our ingredients measured out and organized.
• Dice your veggies first, onions, bell pepper, green onion and then shred your cheese too.

Prepare the Chicken:

• Start by shredding your rotisserie chicken.
• This is an easy way to add flavor without the fuss of cooking from scratch.
• Once you have it shredded, season with the jerk seasoning of your choice.
• Set the shredded chicken aside.
• Next, cook your pasta in salted water. I like to cook my lasagna about 3-4 minutes LESS than the package instructions. This is important so that the overall integrity of the lasagna holds up and the pasta isn’t overcooked.
• Once the pasta is done to your liking, remove it and add to a parchment lined baking sheet. This will prevent the pasta from sticking.

Sauté the Vegetables:

• In a large skillet, melt butter over medium heat.
• Add the diced onion, red bell pepper, and green bell pepper.
• Sauté for about 5 minutes, or until the vegetables are softened and slightly caramelized.
• Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Add the Jerk Flavor:

• Stir in the Walkerswood jerk paste and cook for another 2 minutes, allowing the spices to infuse the vegetables. If you want it spicier, feel free to add more jerk paste to taste.
• Add garlic and season to taste.
• Let it cook for another 2 minutes to combine all the flavors.

Make the Creamy Sauce:

• Pour in the heavy cream and stir everything together.
• Let the mixture simmer for 5-7 minutes until it thickens slightly.
• Season with salt and pepper to taste.
• Set this aside, and your creamy jerk chicken filling is ready.
• Next, make your ricotta mixture by combining ricotta, sour cream, parmesan, and seasoning.
• Shred the mozzarella cheese. Preferably shred your own rather than buying pre-shredded cheese from the store to avoid the anti caking agents that don’t melt as nicely.

Layer the Lasagna:

• Preheat your oven to 375°F (190°C).
• In a baking dish (about 9×13 inches), start with a thin layer of the jerk Alfredo sauce.
• Then, layer the lasagna noodles over the sauce.
• Next, add the ricotta cheese mixture and follow that up with the jerk chicken.
• Sprinkle with mozzarella and a bit of Parmesan.
• Repeat the layers, finishing with a top layer of mozzarella and Parmesan cheese for a golden, bubbly top.

Bake the Lasagna:

• Cover the lasagna with aluminum foil and bake it in the preheated oven for 25 minutes.
• After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Serve and Garnish:

• Once out of the oven, let the lasagna sit for 10 minutes to set. This will make it easier to slice.
• Garnish with fresh green onions for a pop of color and extra flavor.

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Notes

Preheat your oven to 375°F (190°C).

 

Tips for Success:

• Spice Level: Adjust the amount of jerk paste according to your spice tolerance. Start with 2 tablespoons and add more if you love heat.
• Cheese: For a richer flavor, you can add a mix of cheddar cheese along with the Mozzarella and Parmesan.
• Make Ahead: This lasagna can be assembled a day ahead and stored in the fridge. Just pop it in the oven when you’re ready to bake it.
• Vegetable Variation: Feel free to add other veggies like spinach, mushrooms, or zucchini for extra nutrients and texture.

Nutrition

Calories: 783kcalCarbohydrates: 31gProtein: 52gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 239mgSodium: 843mgPotassium: 301mgFiber: 2gSugar: 5gVitamin A: 2028IUVitamin C: 33mgCalcium: 425mgIron: 1mg

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