Chicken Lasagna with Maggi Jerk Seasoning

Spicy flavours of Jamaican jerk meat a classic Italian dish.

Let's cook it
Difficulty Easy
Portions: 8
Total 60 min

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

  • 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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