Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3442 / 823
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast zucchini
Preheat the oven to 200°C/180°C fan. Chop the zucchini into 1 cm slices. Arrange the slices on a lined baking tray. Drizzle with oil and sprinkle with salt. Roast in the oven for 20 min.
2 Prep filling
Meanwhile, peel and finely chop the redonion and garlic. Rinse and drain the sweetcornkernels.
3 Fry filling
Heat a pan with a drizzle of oil over a high heat. Once hot, add the chickenmince and redonion with a pinch of salt and fry for 5 min. Add the garlic, corn, tacoseasoning(spicy!), tomatopaste, sugar and blackpepper. Fry for 1-2 min further. Add the measured water and simmer for 2 min. Finally, fold in the sourcream.
4 Layer lasagna
Pour half of the chickenmince mixture into a baking dish. Top with half of the roasted zucchini slices. Repeat this process with the remaining chicken mince and zucchini slices. Top with the tomatosalsa(spicy!), followed by the gratedcheeses.
5 Bake lasagna
Bake the "tortilla" lasagna for 15 min or until the cheese is golden and bubbling. Rest for 5 min before serving. Portion the lasagna using a sharp, thin-bladed knife.