Chicken and Vegetable Lasagne

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Chicken and Vegetable  Lasagne


Chicken and Vegetable  Lasagne Ingredients
9 lasagna noodles
1 tablespoon cooking oil
1 kg ground chicken
1 onion, diced
1/2 tbsp gg paste
salt, red chili flakes and freshly ground black pepper, to taste
1/2 can crushed tomatoes
1 can tomato purée
1 tablespoon Italian seasoning
3 1/2 cups shredded cheddar cheese
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
1 capsicum, 1 cup of canned mushrooms and onions (cut in cubes)

Chicken and Vegetable  Lasagne preparation method
Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
Heat cooking oil in a large skillet over medium-high heat. Add ground chicken, onion, and ginger-garlic paste. cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; season with salt, pepper, and flakes to taste. Stir in tomatoes, purée, and Italian seasoning until well combined.
In a medium bowl, cut capsicum, onions, and mushrooms; set aside.
Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, chicken and tomato sauce, veggies, and then cheddar cheese.

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Repeat with a second layer. Top with a final layer of remaining noodles, chicken and tomato sauce, veggies, cheddar cheese, and Parmesan.
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
Let it cool for 15 minutes.
Serve, garnished with parsley, if desired.

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