Moroccan Chicken Lasagna
Rated 2.7 stars by 3 users
Author:
Julie Cavanagh
A Moroccan chicken lasagna layered with baby spinach, pumpkin, caramelised onions, and a cheesy ricotta medley.
Ingredients
Caramelised onions
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30g butter
- 2 onions
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 heaped teaspoon italian stallion
Filling
-
400g pumpkin
-
600g chicken
- 2 cloves garlic crushed
- 1 cup chicken stock
- 3 tablespoons Pepper & Me Mo’rocckin Paste
- 1 teaspoon Pepper & Me Italian Stallion
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150g baby spinach
-
375g box lasagna sheets
Cheese mix
-
500g ricotta
- 1 cup mozzarella
- 2 cups tasty cheese leave aside some for the top
Directions
Preheat the oven to 200°C on bake. In a large bowl combine the cheese mix ingredients.
While the oven is heating up, thinly slice the onions and pop aside, dice the pumpkin into 2cm cubes and cut the chicken into bite sized pieces.
Place the diced pumpkin into a oiled oven tray and bake until semi softIn a fry pan over medium heat add butter, start cooking down the onions until they start to soften then add in the brown sugar, balsamic vinegar and Italian Stallion.
Once the onions have caramelised, remove from the pan and place on a plate to cool.
Add the chicken into the fry pan, quickly sear on both sides then add in the mo’rocckin paste coating it all over the chicken.
The chicken doesn't need to be cooked through as it will finish cooking in the oven.
Add the pumpkin in with the chicken mixture.
To assemble the lasagna, place a layer of lasagna sheets in a large oiled baking dish. Top with the wet chicken mixture, cheese mixture and caramelised onions then repeat until all the ingredients have been used up.
Top the lasagna with the remaining cheese, cover in tinfoil and cook for 1 hour.
Remove tin foil and return to the oven for another 10 minutes to brown on top.
