Spicy Lasagna

Spicy Lasagna

Recipe by Amy Beh


  • 200g chicken fillet, minced
  • 60g red capsicum, coarsely chopped
  • 3 tomatoes, skin peeled and pureed
  • 40ml tomato paste
  • 1 tbsp olive oil
  • ¼ tsp ground cumin
  • ½ tsp sweet paprika
  • 1 tsp chopped garlic
  • 50g onion, chopped
  • 10g grated Parmesan cheese
  • 10g grated Cheddar cheese
  • 12 sheets instant lasagna pasta


    • Heat olive oil in a pan and fry onion, garlic, paprika and cumin. Fry for 4-5 minutes until onion is soft.
    • Add minced chicken and continue to cook until fragrant. Add capsicum, tomatoes and tomato paste.
    • Simmer for 20-25 minutes over a gentle low heat. Stir occasionally, to prevent the ingredients sticking to the base of the saucepan, until the sauce is thick.
    • Place 4 lasagna sheets over the base of an oiled ovenproof pan. Spread with a layer of the minced mixture. Repeat with another layer of lasagna sheets then the minced mixture and a final layer of 4 lasagna sheets. Combine the two cheeses and sprinkle on top.
    • Bake lasagna, covered with a piece of foil, in a preheated oven at 180°C for 25-30 minutes.
    • Remove the foil and bake for a further 10 minutes or until lasagna sheets are tender

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