200g chicken fillet, minced
60g red capsicum, coarsely chopped
3 tomatoes, skin peeled and pureed
40ml tomato paste
1 tbsp olive oil
¼ tsp ground cumin
½ tsp sweet paprika
1 tsp chopped garlic
50g onion, chopped
10g grated Parmesan cheese
10g grated Cheddar cheese
12 sheets instant lasagna pasta
Heat olive oil in a pan and fry onion, garlic, paprika and cumin. Fry for 4-5 minutes until onion is soft.
Add minced chicken and continue to cook until fragrant. Add capsicum, tomatoes and tomato paste.
Simmer for 20-25 minutes over a gentle low heat. Stir occasionally, to prevent the ingredients sticking to the base of the saucepan, until the sauce is thick.
Place 4 lasagna sheets over the base of an oiled ovenproof pan. Spread with a layer of the minced mixture. Repeat with another layer of lasagna sheets then the minced mixture and a final layer of 4 lasagna sheets. Combine the two cheeses and sprinkle on top.
Bake lasagna, covered with a piece of foil, in a preheated oven at 180°C for 25-30 minutes.
Remove the foil and bake for a further 10 minutes or until lasagna sheets are tender.