Aji de Gallina Lasagna

Steps

1. 1

   Cook the chickenOven 165°F / 75°C

   • If using raw chicken, place 2 lb boneless skinless chicken breasts in a large pot and cover with 6 cups cold water.
   • Bring to a boil over high heat, then immediately reduce heat to medium-low.
   • Simmer for 12-15 minutes until the thickest part registers 165°F (74°C) on an instant-read meat thermometer.
   • Transfer to a cutting board, let cool for a few minutes, then shred into bite-sized pieces with two forks.
   • You should have about 1.5 lbs of shredded meat.
   • If using rotisserie chicken instead, simply shred about 2 rotisserie chickens (about 1.5 lbs shredded meat total) and skip to the next step.

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   Ready when: Thickest part of chicken registers 165°F (74°C) on an instant-read meat thermometer

   Tip: Rotisserie chicken saves about 20 minutes; simply shred 2 whole chickens for the same amount

2. 2

   Cook the potatoes

   • Peel 1 lb Yukon Gold potatoes and cut into 1/2-inch cubes.
   • Bring a pot of salted water to a boil.
   • Add potato cubes and cook for 8-10 minutes until just tender when pierced with a fork but still holding their shape.
   • Drain well and set aside.
   • It's important not to overcook the potatoes, as they will continue to soften during baking.

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   Ready when: A fork pierces the largest cube easily, and potatoes still hold their shape

   Tip: Undercook slightly; they'll soften more in the oven

3. 3

   Toast and grind walnuts

   • Spread 3/4 cup walnuts in a dry skillet over medium heat.
   • Toast, stirring frequently, for 3-4 minutes until fragrant and slightly darker in color.
   • Transfer to a plate to cool for 1-2 minutes.
   • Once cooled, pulse the walnuts in a food processor 6-8 times until finely chopped but not ground into powder.
   • You want pieces about the size of breadcrumbs for texture in the lasagna.

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   Ready when: Walnuts are fragrant and appear deeper in color; then chopped to breadcrumb size

   Tip: Pulse just 6-8 times; over-processing creates a paste instead of chunky texture

4. 4

   Cook lasagna noodles

   • Bring a large pot of water to a rolling boil (about 6 quarts).
   • Add 2 tbsp salt to the boiling water.
   • Add 1 lb lasagna noodles and stir immediately to prevent sticking.
   • Cook according to package directions, usually 8-10 minutes, until al dente (slightly firm when bitten).
   • Drain in a colander and lay the noodles flat on parchment paper or a clean kitchen towel.
   • Lightly drizzle with 1 tbsp of the olive oil to prevent them from sticking together.

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   Ready when: Noodles bend easily but still have slight firmness when bitten

   Tip: Al dente noodles (slightly underdone) prevent the final lasagna from becoming mushy

5. 5

   Make the cream sauce

   • Heat 3 tbsp olive oil in a medium saucepan over medium heat.
   • Add 1 medium diced yellow onion (about 150g) and 4 minced garlic cloves.
   • Sauté for 3-4 minutes, stirring occasionally, until softened and fragrant.
   • Stir in 3 tbsp ají amarillo paste and cook for 1-2 minutes more, stirring constantly, until the paste darkens slightly and coats the onions and garlic.
   • Pour in 1.5 cups heavy cream and 3/4 cup chicken broth, whisking well to combine.
   • Bring to a gentle simmer over medium heat, then reduce heat to medium-low.
   • Simmer for 5-8 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
   • Season with salt and black pepper to taste.
   • Remove from heat and let cool for 5 minutes before combining with other filling ingredients.

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   Ready when: Sauce coats the back of a spoon and is creamy and golden-orange in color

   Tip: Bloom the ají amarillo paste with the sautéed onions first to deepen its rich, complex flavor

6. 6

   Combine filling ingredients

   • In a large mixing bowl, combine the cooled cream sauce with the shredded chicken, cooked diced potatoes, ground walnuts, 1/3 cup panko breadcrumbs, and 1 lightly beaten large egg.
   • Gently fold in 3/4 cup grated Parmesan cheese until evenly distributed.
   • Taste and season with additional salt and black pepper if needed.
   • The filling should be creamy and cohesive, with all ingredients evenly distributed.
   • It should not be soupy but should hold together when spooned.

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   Ready when: All ingredients are evenly combined; filling is creamy but cohesive

   Tip: Use gentle folding motions with a spatula; avoid overmixing, which will break down the breadcrumbs

7. 7

   Layer and assemble

   • Spread a thin layer of filling (about 1/2 cup) on the bottom of a 9×13-inch (23×33 cm) baking dish.
   • Arrange 3-4 lasagna noodles over the filling, overlapping slightly.
   • Spread about 1/3 of the remaining filling (about 1.5 cups) evenly over the noodles, leaving a small margin at edges.
   • Sprinkle 1/2 cup shredded mozzarella over the filling.
   • Repeat with another layer of noodles, another 1/3 of the filling (about 1.5 cups), and 1/2 cup mozzarella.
   • Add a final layer of noodles and spread the remaining filling on top.
   • Finish with the remaining 1/2 cup mozzarella cheese.
   • The baking dish will be full but not overflowing.

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   Ready when: Three layers of noodles with filling visible between layers and cheese on top

   Tip: Spread filling from the center outward so it distributes evenly without bunching

8. 8

   Bake the lasagnaOven 375°F / 190°C

   • Preheat oven to 375°F (190°C).
   • Cover the assembled lasagna tightly with aluminum foil.
   • Bake for 25 minutes covered.
   • Remove the foil and bake for another 20-25 minutes until the top is golden brown and the filling is bubbling around the edges of the baking dish.
   • The cheese on top should be melted and lightly browned.
   • Remove from the oven and let rest, uncovered, for 15 minutes.
   • This resting period allows the lasagna to set and makes it much easier to cut and serve.

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   Ready when: Top is golden brown, filling bubbles at edges, cheese is melted and lightly browned

   Tip: Covering with foil for the first 25 minutes prevents the top from browning too quickly

9. 9

   Serve and garnish

   • Cut the rested lasagna into 8 portions (cut 2 times lengthwise and 4 times across to create 8 rectangles).
   • Plate each portion and garnish with fresh chopped cilantro and a lime wedge if desired.
   • Serve immediately while still warm.
   • Each portion should have creamy filling, tender noodles, and melted cheese.

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   Tip: Use a long, sharp knife dipped in hot water and wiped clean between cuts for neat, clean slices