Another family favourite.
Details
Servings
4-6 serves
Prep time
30 minutes
Cooking time
30 minutes
Print
Ingredients
3 chicken breasts
1 whole red capscium, finely chopped
1 whole green capscium, finely chopped
1 whole yellow capscium, finely chopped
3 tsp chipolte seasoning
2 Tbsp tomato paste
2 cups chicken stock
2 tsp garlic powder
2-3 Tbsp rice bran oil
2 tsp dried oregano
1 cup grated tasty cheese for topping
1 large brown onion, finely chopped
Home made lasagna sheets or store brought
Home made white sauce or store brought
Directions
- In a non stick saucepan add chicken stock and poach chicken breasts for 15 minutes and then set aside to cool. Keep chicken stock.
- In a large fry pan add oil on medium high heat. Add onion and capsciums and cook until vegetables are soft, about 5 minutes.
When chicken is cool enough to handle, either cut or shred chicken into pieces. Add to the onion and capscium mix. Add tomato paste, chipolte, oregano, garlic powder and chicken stock and season. Reduce temperature to a simmer and cook for 20 minutes and the stock has reduced. Remove from stove and set aside. - If making your own white sauce, do this step now . Or you can use store brought.
In a large lasagna dish, put some white sauce on the bottom. Add lasagna sheet on top of sauce. Add cooked chicken mix, add sauce. Top with lasagna sheet and repeat this until all ingredients are gone. Add grated cheese on top. - Pre heat oven to 180 C. Bake for 30 minutes and top is a nice golden colour.
Enjoy with salad and crusty bread.
