Jerk Chicken Lasagna

Ingredients:

For the chicken:

1 lb (450 g) chicken breast or thighs, cooked and shredded

2 tbsp jerk seasoning

1 tbsp olive oil

For the sauce:

1 can (14 oz / 400 g) crushed tomatoes

1/2 cup tomato sauce

1 small onion, diced

2 cloves garlic, minced

1 tsp thyme

Salt and pepper, to taste

For the lasagna layers:

9–12 lasagna noodles, cooked according to package instructions

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup ricotta cheese

Fresh parsley or cilantro, chopped (for garnish)

Instructions:

Cook the chicken:

Toss shredded chicken with jerk seasoning and olive oil. Set aside.

Prepare the sauce:

In a skillet, sauté onion and garlic until softened. Add crushed tomatoes, tomato sauce, thyme, salt, and pepper. Simmer 10 minutes.

Assemble lasagna:

Preheat oven to 375°F (190°C). In a baking dish, layer noodles, sauce, jerk chicken, ricotta, and mozzarella. Repeat layers until all ingredients are used. Top with Parmesan cheese.

Bake:

Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.

Serve:

Garnish with fresh parsley or cilantro and serve hot.