Smoky Chicken Lasagna

Ingredients

·         2 boneless chicken breasts

·         8 blanched lasagna sheets

·         Salt to taste

·         Black pepper powder to taste

·         1 tsp red chilli flakes

·         1 tsp dried mixed herbs

·         2 tbsps chopped garlic

·         2 tsps chopped fresh parsley leaves

·         2 tbsps olive oil

·         4 tsps butter

·         Sauce

·         2 tbsps olive oil

·         1 tbsp finely chopped garlic

·         1 large onion, finely chopped

·         1½ cups tomato concasse

·         Salt to taste

·         Crushed black peppercorns to taste

·         1 tsp dried mixed herbs

·         1 tsp paprika

·         2 tsps sugar

·         3-4 fresh basil leaves

·         2 tbsps fresh cream

·         Toppings

·         ¾ cup white sauce

·         ¾ cup grated mozzarella cheese

·         40 grams cheddar cheese

·         Chopped fresh parsley leaves for garnish

·         Cherry tomato halves to serve

·         Fresh basil leaves to serve

Method

1.      Preheat oven to 180ºC.

2.      Place chicken breasts on a plate, add salt, black pepper powder, red chilli flakes, dried mixed herbs, garlic, parsley leaves and olive oil and rub in well.

3.      Heat a non-stick grill pan. Place the chicken breasts on it and add butter and cook on high heat for 3-4 minutes. Flip and cook the other side on high heat for 3-4 minutes.

4.      Place the chicken on a baking tray and cook in the preheated oven for 6-8 minutes.

5.      To make the sauce, heat olive oil in a non-stick pan. Add garlic and onion and sauté till translucent. Add tomato concasse and mix well.

6.      Add salt, crushed black peppercorns, dried mixed herbs and paprika and mix well. Cook for 4-5 minutes.

7.      Meanwhile, bring the chicken breasts out of the oven and cut into small pieces.

8.      Add sugar to the pan and mix well. Add the chicken pieces, tear basil leaves and add and mix well.

9.      Take some hot charcoal pieces in a small stainless steel bowl and place it on the tomato-chicken mixture and drizzle olive oil and immediately cover the pan. Let the flavour infuse for 1-2 minutes.

10.  Add fresh cream and mix. Take the pan off the heat.

11.  For the assembly, arrange 2 lasagna sheets on the bottom of a square glass casserole. Add some of the chicken mixture, spread ¼ cup white sauce, ¼ cup mozzarella cheese. Place 3 lasagna sheets, add some of the chicken mixture, add ¼ cup white sauce and ¼ cup mozzarella cheese. Place remaining lasagna sheets, add remaining chicken mixture, drizzle remaining white sauce, grate cheddar cheese and sprinkle remaining mozzarella cheese. 

12.  Place the casserole in the preheated oven and bake for 10-15 minutes.

13.  Garnish with chopped parsley and serve hot with cherry tomatoes and basil leaves.