| Carbohydrates | 37.3 g |
| Energy | 421.2 kcal |
| Fats | 17.8 g |
| Fiber | 1.9 g |
| Protein | 27.5 g |
| Saturated Fats | 7.9 g |
| Sodium | 480.6 mg |
| Sugars | 1.6 g |
-
Total
60 -
difficulty
Easy
Chicken Lasagna with Maggi Jerk Seasoning
Spicy flavours of Jamaican jerk meat a classic Italian dish.
Utensils
-
can
-
Baking dish
-
Oven
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Colander
Ingredients
Portions: 8
- 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
- 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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