Ingredients
- Oil 3 tbsp
- Chicken Mince 500g
- Chopped Onion 1 large size
- Chopped Garlic 2 tbsp
- Tomato Puree ½ Cup
- Salt 1 tsp
- Chilli Powder 1 tsp
- Chilli flakes ½ tsp
- Oregano ½ tsp
- Cumin Powder ½ tsp
- Paprika ¼ tsp
- Chicken Stock 2 Cups
- Lasagna Sheets 5-6
- Mozzarella cheese ½ Cup
- Coriander leaves
Ingredient Image
What Makes This Recipe Special
This dish combines the comforting flavors of traditional lasagna with the convenience of cooking everything in one pan. It saves time on cleanup and is perfect for busy weeknights. Plus, it’s hearty and satisfying without being too complicated.
Cooking Advice
- Use boneless, skinless chicken breasts or thighs for even cooking.
- Be sure to layer the ingredients evenly so the noodles cook properly in the sauce.
- Cover the pan while simmering to help the noodles soften and absorb the flavors.
- Be sure to layer the ingredients evenly so the noodles cook properly in the sauce.
- Cover the pan while simmering to help the noodles soften and absorb the flavors.
Step 1
Heat some oil in a pan over medium heat. Add the minced chicken, chopped garlic, and onions, and cook for about 3-4 minutes until the chicken starts to turn white.
Step 2
Stir in the tomato puree along with salt, chili powder, chili flakes, oregano, paprika, and cumin. Mix everything well, then cover the pan and let it simmer on low heat for 5 minutes.
Step 3
Pour in the chicken stock and add the lasagna sheets right on top. Sprinkle some cheese and chopped coriander over everything. Cover again and cook for another 7-8 minutes until the pasta is tender.
Step 4
Take off the lid and give it a quick stir. Serve it hot and enjoy!
Serving Ideas To Try
Serve with a fresh green salad or steamed vegetables to add some brightness to the meal. A side of garlic bread or a crusty baguette is also great for soaking up any extra sauce.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or sauce if it seems dry. This dish can also be frozen for up to 2 months; thaw overnight before reheating.
