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Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup rice wine vinegar
• 1 tablespoon Tamari
• 1 tablespoon sesame oil
• Zest of one lime
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh grated ginger
• 1 teaspoon chili paste
• 14 ounce can coconut milk
• 2 tablespoons smooth peanut butter
• 8 ounces sliced water chestnuts, drained
• 15 ounces ricotta cheese
• 4 cups shredded mozzarella cheese (16 oz)
• 1 egg, slightly beaten
• 1/4 cup cilantro, chopped
• 5 lasagna noodles, uncooked

Description

This Lasagna Is Cooked In The Slow Cooker. A Thai-flavored Sauce Is Layered With Lasagna Noodles And A Ricotta Mixture.

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