Mexican-style Lasagne with Pulled Fajita Chicken
Course: Lunch, dinnerCuisine: Hospitality, care, Mexican
Servings
10
servingsPrep time
20
minutesCooking time
20
minutesMix up a classic menu item with this Mexican style twist on a well-loved pasta dish!
Ingredients
900 g 900 Kitchen ‘72 Fajita Marinated Diced
Chicken Thigh600 ml 600 Silbury Tomato & Mascarpone Sauce
1 1 White Onion, Diced
2 2 Red Peppers, Diced
40 g 40 Garlic Puree
To Taste Salt
To Taste Pepper
- FOR THE BÉCHAMEL SAUCE
100 g 100 Plain Flour
100 g 100 Butter
1 l 1 Milk
300 g 300 Mature Cheddar Cheese, grated
5 g 5 Ground Cumin
5 g 5 Ground Coriander
5 g 5 Smoked Praprika
5 g 5 Cayenne Pepper
To Taste Salt
To Taste Pepper
- TO ASSEMBLE
12 12 Lasagne Sheets
Extra Grated Cheddar Cheese
for topping (optional)
Directions
- Brown the diced chicken thigh in a hot pan, then reduce the heat and cook through fully. Remove from the pan and set aside.
- In the same pan, sweat the diced onion and garlic purée on a low heat until soft and translucent.
- Return the chicken to the pan, add the red and green peppers, and pour in the tomato and mascarpone sauce
- Simmer for around 10 minutes, then season with salt and pepper to taste.
- To make the béchamel sauce, melt the butter in a pan, add the flour, and cook gently for 2–3 minutes to remove the raw flour taste.
- Gradually whisk in the milk until smooth, then add the cheddar cheese.
- Season the béchamel with cumin, coriander, smoked paprika, cayenne, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.
- In an ovenproof tray, layer a small amount of tomato-chicken mixture at the base. Add a layer of lasagne sheets, followed by béchamel, then another layer of tomato mixture and pasta.
- Repeat the layering process, finishing with a generous layer of béchamel.
- Sprinkle with extra cheddar cheese if desired, and bake at 180°C for approximately 25 minutes, or until piping hot throughout and the cheese is golden on top.
