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Chicken Lasagna with Maggi Jerk Seasoning
Spicy flavours of Jamaican jerk meat a classic Italian dish.
Ingredients
- 0.75 Pound DLT Lasagne Pasta Sheets
- 2 Pieces Garlic
Minced
- 15 grams Seasoning Mix, Dry, Chili, Original
- 1/2 Teaspoon Scotch Bonnet
Finely Chopped
- 4 Cups Tomato Sauce
- 1/2 Cup Parmesan cheese, grated
Divided
- 1/4 Cup Parsley
Chopped
- 0.5 Pound Mozzarella cheese
shredded
- 1 Pound Chicken, Ground, Raw
- 1 Cup Cheese, Ricotta, Part Skim Milk
- 1 Tablespoon Olive Oil
- 2 Teaspoons Thyme
Instructions
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1. Preheat oven to 375 degrees F. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
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2. Meanwhile, in a large pot over medium-high heat, heat oil. Add garlic and scotch bonnet pepper, sauté for 20 seconds, add ground chicken, breaking it up using a wooden spoon, season with MAGGI JERK SEASONING. Add tomato sauce and stir until warmed through.
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4. In a large casserole dish, spread a thin layer of chicken sauce, a single layer of lasagna sheets, a layer of ricotta mixture, and a single layer of mozzarella, then repeat layers. Top last layer of lasagna sheets with chicken sauce, Parmesan, and mozzarella.