Chicken Fajita Lasagna

Ingredients for 6 servings:

• 2 bell peppers, red
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• 1 onion(s)
• 400 g chicken
• 1 tbsp oil
• 2 garlic cloves
• 500 ml tomatoes, pureed
• salt and pepper
• e.g. Cheddar cheese
• some lasagna sheets
• e.g. mozzarella
• 1 tsp chili powder
• 1 tsp paprika powder
• 1 tsp caraway seeds
• ½ tsp oregano
• 1 tsp onion powder
• 1 tsp brown sugar
• ¼ tsp salt
• ¼ tsp pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Wash and deseed the bell peppers. Peel the onion and slice both into strips. Pat the chicken dry and dice. Mix the chili powder, paprika, caraway, oregano, onion powder, brown sugar, salt, and pepper into a seasoning mix. Mix with the vegetables, chicken, and oil, and cook the vegetables and meat in a hot oven at 180°C (top/bottom heat) for 15 minutes. Peel and finely chop the garlic cloves, and sauté them in a pan. Add the passata, season, and bring to a boil briefly. Then mix the tomato sauce with the oven-baked chicken. Tip: If you like, you can also add some chopped cilantro. Layer the lasagna in a baking dish as follows: vegetables – some grated cheddar – lasagna sheets – vegetables – some grated cheddar – lasagna sheets – …. – vegetables (important) – mozzarella. Bake the lasagna in a hot oven at 180°C top/bottom heat for 20 minutes.