Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. De-seed and finely slice the yellow peppers. Peel and finely chop the onions and garlic. Drain the redkidneybeans. Cut the zucchini in half, then slice it lengthwise. Set aside.
Heat a large pan over a medium-high heat with a drizzle of oil. Add the onions and peppers with a pinch of salt and fry for 5 min until softened. Add the garlic, smokedpaprika and fajitaseasoning and cook for 1 min further.
Add the chickenmince and fry for 5 min further or until cooked through. Season with a pinch of salt and pepper. Add the tomatopassata, salsa, redkidneybeans, sugar and 0.5/1/1 stockcube and cook for 4 min further.
Spread 1/3 of the chicken mixture over the bottom of a baking dish. Top with half of the zucchini slices. Repeat. Finish with a final layer of the chicken mixture. Sprinkle with the gratedcheddar and mozzarella. Bake for 25 min.
Tip!Use the grill setting on your oven for the last 5 minutes of baking time! Got any leftover zucchini? Add leftovers to your omelette the following morning!
5 Prep garnish
Meanwhile, roughly chop the coriander leaves.
Allow the lasagna to cool for 5 min before serving. Divide among bowls and top with the sour cream and fresh coriander.