Try this mouth-watering lasagna combining BBQ flavours with pasta and lots of bubbly, melted cheese.
|1 tbsp||(15 mL) Olive oil|
|1 lb||(454 g) Maple Leaf Prime Naturally® Ground Chicken|
|1||Yellow pepper, diced|
|1||(8 oz/227 g) Mushrooms, chopped|
|1 cup||(250 mL) Corn|
|1 tbsp||(15 mL) Garlic|
|2 tbsp||(30 mL) Cajun seasoning|
|½ tsp||(2 mL) Cayenne pepper|
|1||(500 mL) Jar hickory BBQ sauce|
|Salt and pepper|
|1||(410 mL) Jar Alfredo sauce|
|2 cups||(500 mL) Grated Cheddar cheese|
|2 cups||(500 mL) Grated Mozzarella cheese|
|2 tbsp||(30 mL) Chopped green onion|
|2 tbsp||(30 mL) Chopped cilantro|
BRING a large pot of salted water to a boil and cook pasta according to the package directions. Drain well and set aside.
PREHEAT oven to 375°F (190°C).
HEAT olive oil in a large skillet over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon for 8-10 minutes. Add zucchini, pepper, mushrooms, corn, onion and garlic. Cook for 4-5 minutes or until vegetables have softened slightly. Season with Cajun seasoning, cayenne, salt and pepper. Stir in BBQ sauce and simmer for about 5 minutes more. If mixture is too thick, thin with a little water or chicken broth.
ASSEMBLE lasagna in a 9x13” (23x33 cm) baking dish. Spread a thin layer of the meat mixture on the bottom of the dish. Place 4 noodles over top, then another layer of meat mixture. Top with another layer of noodles, the Alfredo sauce, another layer of noodles and the remaining meat sauce. Sprinkle both cheeses over the top and cover with aluminum foil. Bake in the preheated oven for 40-45 minutes. Remove the foil and continue to bake for another 15 minutes or until the cheese is bubbly and golden. Garnish with green onions and cilantro.
ALLOW to cool for 10 minutes before slicing.
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