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Chicken Lasagna with Maggi Jerk Seasoning

Spicy flavours of Jamaican jerk meat a classic Italian dish.

  • 0 people already cooked this dish.
  • Total: 60min
    Preparation: 13min
    Cooking: 47min
  • Portions: 8
  • Difficulty: Easy


  • 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


  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.

  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.

  3. Combine ricotta, 1/4 cup Parmesan, and parsley in a large mixing bowl. Set aside.

  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.

  5. Cover with foil and bake for 15 minutes, then increase temperature to 400 degrees F and bake uncovered for 18 to 20 minutes. Garnish with parsley and serve.


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  • Baking dish
  • Oven

Nutritional information 421kcal = 1,762kj /per portion

  • 421.16 Calories Energy
  • 302.20 Milligrams Calcium
  • 27.50 Grams Protein
  • 1.82 Milligrams Iron
  • 37.31 Grams Carbohydrates
  • 1.94 Grams Fiber
  • 480.63 Milligrams Sodium
  • 17.82 Grams Fats
  • 7.89 Grams Saturated Fats
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