Spicy mexican chicken lasagne
Recipe by Debsxx
Ingredients
1lb of extra lean ground chicken (mince) or can use turkey
1 onion, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
2 cloves of garlic, crushed
9 tablespoons of quark
300ml of passata
150ml of water
1 teaspoon of chilli powder
1 teaspoon of cumin
1 teaspoon of onion powder
1/2 teaspoon garlic powder
1/2 teaspoon of garlic salt
1/2 teaspoon of celery seed
1 tablespoon of white wine vinegar
1/2 teaspoon of paprika
1/4 teaspoon of cayenne pepper
2 teaspoons of brown sugar (2 syns)
56g of cheddar (2 HEa’s)
84g of mozzarella (2 HEa’s)
8 whole wheat lasagne sheets (may vary depending on size of your lasagne dish)
dozen cherry tomatoes
salt and pepper to season
Frylight or Pam Spray
Fresh chopped coriander (cilantro)
1. Method
2. Preheat oven to 180c or 350f
Add the passata, water, spices and sugar to a small saucepan, bring to the boil and reduce to a simmer.
Place the lasagne sheets in some hot water, to softened.
Spray a frying pan with non stick spray and add the ground chicken, peppers, onion and garlic.
Cook until ground chicken is browned, lower heat and stir in the quark.
Using a square oven proof dish (deep enough for a lasagne). Spray with some frylight and add one layer of lasagne sheets. The add half the chicken mixture and another layer of lasagne sheets, repeat with the chicken mixture again, finishing with a final layer of lasagne sheets.
Pour the spicy tomato sauce over the top and layer with some sliced cherry tomatoes, season with salt and pepper and then top with your cheese.
Cover with foil and bake in the oven for approx 25 mins, then remove the foil and return to the oven for approx 20mins until cheese on top is browned.
Divide among 4 plates, sprinkle with some fresh chopped coriander and serve with a side salad of your choice
main courses November 20, 2011 18:52
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