How To Cook Lasagna With Minced Chicken, Broccoli And Chickpeas - Recipe

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Lasagna With Minced Chicken, Broccoli And Chickpeas - Recipe

Learn how to cook "Lasagna with minced chicken, broccoli and chickpeas". Delicious recipe.

Required products :

  • 1 head of broccoli
  • 500 grams of minced chicken
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 bunch of oregano - 1/2 finely chopped, and the rest with torn whole petals
  • 1 hot pepper, finely chopped
  • 1/3 tea cup olive oil
  • 2 teaspoons chicken broth
  • 1/4 cup tahini
  • 400 grams of canned chickpeas, drained
  • 650 grams of ricotta
  • 1/2 cup fresh milk
  • 2/3 tea cup grated Parmesan cheese
  • 400 grams of lasagna crusts (gluten free)
  • 2 teaspoons smoked paprika
  • 1 teaspoon hot red pepper flakes
  • grated rind of 1 lemon

Method of preparation :

Preheat oven to 180 degrees and grease a rectangular pan.

Grind the broccoli in a food processor.

Combine the minced meat with onion, garlic, finely chopped oregano, hot pepper, 2 tablespoons olive oil and a tablespoon of salt and pepper.

Fry the minced meat, chopping it during cooking. When browned, add the broth, tahini and 1/2 cup of chickpeas.

Boil for 5 minutes until the liquid is reduced. Add the minced broccoli, stir and allow the mixture to cool.

Combine the ricotta, milk and half the parmesan.

Assemble the lasagna: put 1/3 of the chicken mixture on the bottom of the pan, arrange the crusts on top, then half the ricotta, a row of lasagna crusts, chicken mixture again and continue until the products are exhausted, finishing with the ricotta.

Place a sheet of baking paper on the lasagna and place foil on top. Bake for 40-45 minutes. Remove the foil and paper, sprinkle with the remaining Parmesan cheese and bake until crispy - about 20 minutes.

Meanwhile, dry the remaining chickpeas with kitchen paper. Fry it together with the hot and smoked pepper for 6-7 minutes until crispy.

Add the whole oregano leaves.

Serve the lasagna, sprinkling it with crispy chickpeas and a little grated lemon peel.

 

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