Ester Jiron

Ester’s Vegetable Napoleon Recipe

 This is an absolutely delicious dish on its own and it can be made vegan without the bit of mozzarella I added to the top, before popping it into the oven. First off, I am using squash + my basic tomato sauce + chicken simmered in vegetables and water + mozzarella to top which aids in my daily cheese fix {♥I LOVE CHEESE♥}. I am all about making cooking easy which is why I use simple whole ingredients which are easy to find and are tasty without having to add too much salt. Here are the recipes for the tomato sauce and chicken.


Basic Tomato Sauce

  • 1lb roma toamotes
  • 1 onion {I put loads of onion in all my recipes}
  • 4 garlic cloves
  • Handful of fresh basil

Pulse everything in the blender until chunky. Cook on medium heat for 15 min.

Simmered Chicken

  • 2 whole chicken breasts bone in {This way you get the most flavor}
  • 1½ onions roughly chopped
  • 6 whole garlic cloves
  • Pinch of salt

Add everything into 5 cups of water.
Bring to a boil then simmer for 30 min until tender.
Once it is cooked let chicken cool and shred to your liking.
Save the flavorful chicken stock for future recipes!

 After sauce and chicken are made, we can proceed in the building of our Napoleon’s. First layer in the roasting pan should be a ladle of our yummy sauce to ensure our squash cooks and does not stick! Then build the layers of squash + sauce + chicken… repeat.






 I baked my Napoleon’s in a 200 C oven which translates to 392 F. for 30 min or until the squash was cooked. I also added shredded mozzarella to the top of mine… pure joy my belly.


This is the  result… All in one meal with lean protein, a vegetable, and of course cheese!


 This is definitely comfort my tummy worthy!

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