• 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 9x13 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.