Nigerian Jollof Tomato Lasagna

Name: Nigerian Jollof Tomato Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces; 3 tbsp (45 ml) palm oil (or vegetable oil); 1 whole (200 g) large yellow onion, finely diced; 1 whole (200 g) large red bell pepper, deseeded and finely diced; 4 tbsp (60 g) tomato paste; 28 oz (800 g) canned crushed tomatoes; 1 whole (45 g) scotch bonnet pepper (or habanero), whole and pricked (removed before serving); 4 cloves (20 g) garlic cloves, minced; 1 tbsp (15 g) fresh ginger root, minced or grated; 1 cup (240 ml) low-sodium chicken stock; 2 cups (360 g) long-grain white rice, cooked, cooled to room temperature; 3 tbsp (43 g) unsalted butter; ¾ cup (180 ml) whole milk; 3 tbsp (24 g) all-purpose flour; 1½ cups (150 g) sharp cheddar cheese, grated; 2 whole bay leaf; 1 tsp (1 g) dried thyme; 1½ tsp (3 g) curry powder; 1 tsp (2 g) smoked paprika; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (10 g) fresh parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A creative West African-Italian fusion dish that layers seasoned jollof-spiced tomato sauce, tender chicken, and creamy rice in a baked lasagna format. This comforting bake captures the bold, warm spices of Nigerian jollof—scotch bonnet peppers, tomato paste, and aromatic seasonings—layered with protein and rice instead of pasta, creating a hearty one-dish meal with authentic Nigerian flavor.

Prep: 30 min
Cook: 45 min
Wait: 20 min
Total: 1 hr 35 min
Makes: One 9×13-inch lasagna (6 servings)

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Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
3 tbsp (45 ml) palm oil (or vegetable oil)
1 whole (200 g) large yellow onion, finely diced
1 whole (200 g) large red bell pepper, deseeded and finely diced
4 tbsp (60 g) tomato paste
28 oz (800 g) canned crushed tomatoes
1 whole (45 g) scotch bonnet pepper (or habanero), whole and pricked (removed before serving)
4 cloves (20 g) garlic cloves, minced
1 tbsp (15 g) fresh ginger root, minced or grated
1 cup (240 ml) low-sodium chicken stock
2 cups (360 g) long-grain white rice, cooked, cooled to room temperature
3 tbsp (43 g) unsalted butter
¾ cup (180 ml) whole milk
3 tbsp (24 g) all-purpose flour
1½ cups (150 g) sharp cheddar cheese, grated
2 whole bay leaf
1 tsp (1 g) dried thyme
1½ tsp (3 g) curry powder
1 tsp (2 g) smoked paprika
to taste kosher salt
to taste freshly ground black pepper
2 tbsp (10 g) fresh parsley, finely chopped (optional)

Equipment (9)

9×13-inch (23×33 cm) baking dish
Large heavy-bottomed pot or Dutch oven
Medium saucepan
Large skillet
Cutting board
Sharp knife
Wooden spoon
Measuring spoons and cups
Aluminum foil

Steps

Before you start

Preheat your oven to 375°F (190°C)
Cook the rice ahead of time so it has cooled slightly and is easy to layer
Have all ingredients measured and prepped before you begin assembling the lasagna
Use a 9×13-inch (23×33 cm) baking dish

1
Brown the chickenOven 350°F / 175°C
- Heat the palm oil in a large skillet over medium-high heat (about 350°F / 175°C).
- Once shimmering, add the diced chicken thighs in a single layer.
- Cook undisturbed for 4–5 minutes until the bottom is golden, then stir and cook another 3–4 minutes until all pieces are browned on the outside but not cooked through.
- Transfer to a plate.
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Ready when: Chicken is golden brown on all sides but still pink inside
Tip: Don't overcrowd the pan; work in two batches if needed so each piece browns properly.
2
Build the jollof sauce base
- In the same skillet, add the diced onion and bell pepper.
- Cook over medium heat for 5–6 minutes, stirring often, until softened and fragrant.
- Stir in the minced garlic and ginger and cook for 1 minute more.
- Add the tomato paste and stir constantly for 2 minutes to caramelize it slightly and deepen the flavor.
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Ready when: Tomato paste darkens and smells rich; onion is soft and translucent
Tip: Caramelizing the tomato paste concentrates its flavor and removes the raw taste.
3
Simmer the sauce
- Add the crushed canned tomatoes, chicken stock, and the whole pricked scotch bonnet pepper.
- Stir in the bay leaves, thyme, curry powder, and paprika.
- Return the browned chicken to the skillet and bring to a simmer over medium heat.
- Reduce heat to medium-low and simmer gently for 15 minutes, stirring occasionally.
- The sauce should reduce slightly and the chicken should cook through.
- Taste and season with salt and pepper.
- Remove the scotch bonnet pepper before proceeding.
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Ready when: Sauce is thick and coats the back of a spoon; chicken is cooked through (no pink inside)
Tip: Keep the whole scotch bonnet intact so it flavors the sauce without burning; remove it by skewering with a fork.
4
Make a quick béchamel layer
- In a medium saucepan, melt the butter over medium heat.
- Once foaming, whisk in the flour and stir constantly for 2 minutes to create a smooth paste (roux).
- Gradually add the milk while whisking to prevent lumps.
- Continue whisking for 3–4 minutes until the sauce thickens and coats the back of a spoon.
- Remove from heat and stir in half of the grated cheese.
- Season lightly with salt and pepper.
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Ready when: Sauce coats the back of a spoon and is smooth and creamy
Tip: Whisk continuously to prevent lumps; if lumps form, strain the sauce through a fine-mesh sieve.
5
Assemble the lasagna
- Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Spread a thin layer of the jollof tomato-chicken sauce on the bottom (about ¾ cup / 180 ml).
- Over this, spread half of the cooled cooked rice in an even layer.
- Spoon half of the remaining jollof sauce over the rice.
- Spread half of the béchamel sauce over the jollof layer.
- Repeat with the remaining rice, jollof sauce, and béchamel.
- Top with the remaining grated cheese.
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Ready when: All layers are evenly distributed and top is covered with cheese
Tip: Spread each layer gently with a spatula to avoid mixing layers; use cooled rice so it doesn't clump.
6
Bake until goldenOven 375°F / 190°C
- Cover the baking dish loosely with aluminum foil.
- Place in a preheated 375°F (190°C) oven and bake for 30 minutes.
- Remove the foil and bake for another 12–15 minutes until the top is golden brown and the lasagna is bubbling at the edges.
- Remove from the oven and let rest for 10 minutes before serving.
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Ready when: Top is golden brown, cheese is melted and bubbly, lasagna is hot throughout
Tip: The foil prevents the top from browning too quickly while the center heats through; resting makes it easier to cut clean portions.
7
Finish and serve
- Garnish with fresh chopped parsley if desired.
- Cut into 6 even portions and serve hot.
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Tip: A sharp knife dipped in hot water helps cut clean, even slices.

Good to know

Tips

If you can't find scotch bonnet peppers, seek them out at African or Caribbean grocery stores—they are worth the trip for authentic flavor, though habaneros are a workable substitute.
The rice layer is what makes this lasagna unique; cooled, day-old rice works best because it's firmer and less likely to break apart when you add sauce.
Jollof rice traditionally has a slight crust on the bottom from frying in a hot pan. To capture that flavor here, reserve 1 tablespoon of palm oil and fry a thin rice layer separately, then use it as your top layer before baking.
This is a hearty, one-dish meal; serve with a simple green salad and a cold drink to balance the warm spices.

Make ahead

The jollof tomato-chicken sauce can be made up to 2 days ahead, cooled, and refrigerated. The rice should be cooked and cooled before assembly. The assembled lasagna can be prepared up to 4 hours ahead, covered with plastic wrap, and refrigerated; add 5–10 minutes to the baking time if baking from cold.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a microwave-safe dish at 50% power for 2–3 minutes, or cover the whole dish with foil and warm in a 350°F (175°C) oven for 15–20 minutes. This lasagna does not freeze well due to the rice texture, but the sauce can be frozen separately for up to 3 months.

Substitutions

scotch bonnet pepper (or habanero) → 1 habanero pepper or 1 tablespoon cayenne pepper mixed into the sauce. Scotch bonnet peppers are traditional in Nigerian cooking and provide authentic heat and fruity flavor. Habaneros are a close substitute; cayenne is milder but offers heat without the same complexity.
palm oil (or vegetable oil) → Vegetable oil or canola oil. Palm oil gives authentic color and nutty flavor, but vegetable oil works if unavailable. Use the same amount.
sharp cheddar cheese, grated → Gruyère, Emmental, or smoked gouda. Cheddar's sharpness complements the spiced jollof sauce, but other melting cheeses add different depth. Avoid very soft cheeses.
boneless, skinless chicken thighs → Boneless, skinless chicken breast or ground turkey. Thighs stay moist and flavorful in the sauce; breasts are leaner but can dry out slightly. Ground turkey works but breaks into very small pieces.