2 tsps cumin powder
1 tsp chilli powder (more if you like it hot)
1 tsp crushed garlic powder
salt to taste
cracked black pepper to taste
80 ml olive oil
2 tsp dry oregano
4 cups cooked shredded chicken
1 cup grated white cheddar
2 cups grated cheddar
1 block ricotta cheese
a handful of fresh finely chopped parsley
lasagna sheets x 2 (see recipe under lasagna)


2 boxes crushed tomatoes
a little water
1 tsp chilli powder
2 tsps cumin powder
2 tsps garlic powder
cracked black pepper
Himalayan salt to taste
3 tsps dried oregano
½ tsp stevia powder
2 tsps onion powder
80ml olive oil


Empty the tomatoes into a saucepan. Add the rest of the ingredients and mix well. Now add a little water to get a good consistency sauce. Simmer for 20 minutes.

Sauté the chicken in the olive oil. Add the rest of the ingredients excepting for the cheeses and parsley and sauté for a few minutes. Mix the ricotta, white cheddar and parsley together in a bowl.

In an oven proof greased dish add a little enchilada sauce. Add a layer of lasagna sheets. Add half the chicken and then sprinkle half the cheese mixture over the chicken. Pour over a little more enchilada sauce. Add another layer of lasagna sheets and repeat. Finish with a layer of lasagna sheets and sprinkle the grated cheddar over the top. Bake at 180° for 30 minutes until the dish is well heated through and the cheese bubbling. You can cut the lasagna sheet to the size of the dish. It is not necessary to cut them into smaller lasagna sheets.

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