Spicy Lasagna

Recipe by Amy Beh


Ingredients

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

Method

• 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