Jerk Chicken Lasagna

Lasagna is sort of a sacred thing to me. Ground beef, sauce, noodles, ricotta, mozzarella, parm. Don't mess with perfection! However, The season finale of Workaholics last week had me not only cracking up as always, but also craving the mysterious dish jerk chicken lasagna. So I decided I might as well get weird. In the show, Adam, Ders, and Blake were heading down to Jamaica for Thanksgiving break, and Blake couldn't stop talking about an Italian-Jamaican fusion restaurant called Pastafari that he made reservations at. The final scene of the episode shows the guys eating at the restaurant looking miserable because no one is in Jamaica. (probably with their families for thanksgiving) The waiter asks if Blake is enjoying the jerk chicken lasagna, and he replies "It's gross." Blake, if you are reading this, I can assure you, this version is not gross.
Jerk marinade is pretty easy to make if you have a nicely stocked spice rack. Let these sit for awhile in the marinade. I did 2 hours but overnight is preferable. Be sure to prick the chicken with a fork to let the marinade penetrate the meat. I used half the jerk marinade for the chicken, and put the other half into a quick sauce with a can of tomatoes. Then just layer up your lasagna. For cheeses I used ricotta, mozzarella, and cheddar. Kind of a strange combo, but it actually worked perfect with the jerk seasonings. This meal is worthy of blazer no shirt. Make sure your tie matches your nipples though. Don't forget the password. EYOO! MAGGOTS!   Here is a clip from the episode.
 

Jerk Chicken Lasagna

  • Jerk Marinade
  • 12 Green Onions
  • 1 Red Onion
  • 1 Inch Ginger
  • 4 Habaneros (no seeds)
  • 2 Tablespoons Thyme
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Allspice
  • 1 Tablespoon Nutmeg
  • 2 Dark Rum
  • 2 Tablespoons Molasses
  • 1 Cup Red Vinegar
  • Salt and Sugar
  • The Rest
  • 1.5 Pounds Boneless Skinless Chicken Thighs
  • 28 Ounces Canned Diced Tomato
  • 1 Pound Lasagna Noodles
  • 1 Cup Grated Cheddar
  • 1.5 Cups Grated Mozzarella
  • 1.5 Cups Ricotta

Instructions

  1. Put jerk ingredients into a food processor. Done.
  2. Take one cup of this (a little less than half) and pour it over a pound and a half of boneless skinless chicken thighs. Squeeze a lime on there and let it marinade for a few hours. Pour into a baking dish and roast at 400 until cooked and easily shreddable (about 40 minutes). Shred the chicken with forks adding just enough of the cooking liquid to keep it moist and set aside.
  3. Take the remaining jerk marinade and add it to a hot pan with oil and cook on high for about 5 minute stirring often. Add a 28oz can of diced tomatoes and simmer for about 15 minutes.
  4. Blanch some lasagna in boiling water about 5 -7 minutes. should be very undercooked. Layer it up with the sauce, chicken, cheddar, mozzarella, and ricotta. Bake for about an hour at 350 until top is crispy and everything is bubbling and delicious.