• 8 sheets precooked lasagne
  • 1 green chilli
  • 1 red chilli
  • 2 onions, peeled
  • 1 large red onion,peeled
  • 3 garlic cloves, peeled
  • 1 x 285g can sweetcorn
  • 1 ball mozzarella
  • 2 x 400g cans chopped tomatoes
  • 2 chicken breast fillets, cut into small pieces
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper

 

Halve the chillies and remove the seeds. Blacnh in boiling water for 5 mins, then drain, pat dry with kitchen paper and cut into small pieces. Cut the 2 onions into eighths and thinly slice the red onion into rounds. Drain the sweetcorn. Drain the mozzarella and pat dry.

 

For the tomato sauce, put the tomatoes in the bowl of a food processor along iwth the garlic and the 2 onions. Process until finely chopped. Season with salt and pepper.

 

Preheat the oven to 180 degree C.

 

Heat the oil in a frying pan oer moderate heat, add the chicken breast pieces and chillies and cook for 10 mins. When cooked, chop the chicken finely. Discard the chilli pieces if desired.

 

Lightly oil a baking dish and spoon in some of the tomato sauce, spreading it evenly over the base of the dish. Top with some lasagne sheets, chicken, chilli pieces (if retaining), tomato sauce, sweetcorn and red onion. Continue layering until the dish is filled, finishing with a thin layer of sauce. Arrange the remaining red onion and slices of mozzarella on the top. Season with salt and pepper.

 

Bake in the preheated oven for about 40 mins.