Mexican Chicken Lasagna

Recipe serves: 4 | Preparation Time: 20 Minutes | Cooking Time: 90 Minutes


500g minced chicken

1 Knorr Seasoning Cube

2 large onions, chopped

6 cloves garlic, minced

200ml tomato sauce

500ml white sauce

2 tablespoons vegetable oil

300g grated cheddar cheese

2 tablespoons chilli powder

1 tablespoon cumin

1 cup water

1 packet instant lasagna sheets

Salt and crushed pepper to taste


1. Heat oil in a large skillet and add cumin, onions and garlic. Cook until onions are done.

2. Add chicken, crushed pepper and chilli, sauté for a few minutes. Then add tomato sauce, water, Knorr Seasoning Cubes and simmer for a few minutes.

3. In a 10 x 8 inch baking tray, cover the bottom with a few spoons of the chicken mixture, then a layer of lasagna sheets. Spread with 1/3 chicken mixture and top with 1/3 cheese sauce. Repeat this layering twice. Finish with a lasagna sheet and cover with cheese sauce.

4. Generously sprinkle more cheese on top and cover with foil.

5. Bake at 180°C for 60 minutes. Let it stand for 15 minutes before cutting.

Chef's Tip

If the lasagna sheets are not pre-boiled add more sauce. The sheets will absorb the extra sauce, becoming softer.