Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/13
Ingredient Image
Why This Recipe Is So Good
This dish brings together all the comforting flavors of classic lasagna without the fuss of layering and baking. It’s quick to prepare and perfect for busy weeknights when you want a hearty meal with minimal cleanup.
Helpful Chef Tips
- Use boneless, skinless chicken thighs for more juicy and flavorful meat.
- Let the sauce simmer a bit longer if you want it thicker and more concentrated.
- Stir gently when adding the noodles to avoid breaking them.
- Let the sauce simmer a bit longer if you want it thicker and more concentrated.
- Stir gently when adding the noodles to avoid breaking them.
Step 1
Heat some oil in a pan, then add minced chicken, chopped garlic, and onions. Stir everything together and cook for about 3-4 minutes until the chicken starts to turn white.
Step 2
Pour in the tomato puree, then season with salt, chili powder, chili flakes, oregano, paprika, and cumin. Give it a good mix, cover the pan, and let it simmer on low heat for 5 minutes.
Step 3
Add the chicken stock and lay the lasagna sheets right on top. Sprinkle some cheese and fresh coriander leaves over everything. Cover again and cook for another 7-8 minutes.
Step 4
Once it’s cooked through and the cheese is melted, take off the lid and serve it up while it’s nice and hot. Enjoy!
Best Pairings For This Dish
Serve with a fresh green salad or steamed vegetables to balance the richness. A slice of garlic bread or warm crusty bread also pairs nicely and helps soak up the delicious sauce.
Food Storage Guide
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 broth to keep it moist. This dish can also be frozen for up to 2 months.
190
people cooked this recipe
