1Brown the diced chicken thigh in a hot pan, then reduce the heat and cook through fully. Remove from the pan and set aside.
2In the same pan, sweat the diced onion and garlic purée on a low heat until soft and translucent.
3Return the chicken to the pan, add the red and green peppers, and pour in the tomato and mascarpone sauce
4Simmer for around 10 minutes, then season with salt and pepper to taste.
5To make the béchamel sauce, melt the butter in a pan, add the flour, and cook gently for 2–3 minutes to remove the raw flour taste.
6Gradually whisk in the milk until smooth, then add the cheddar cheese.
7Season the béchamel with cumin, coriander, smoked paprika, cayenne, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.
8In an ovenproof tray, layer a small amount of tomato-chicken mixture at the base. Add a layer of lasagne sheets, followed by béchamel, then another layer of tomato mixture and pasta.
9Repeat the layering process, finishing with a generous layer of béchamel.
10Sprinkle with extra cheddar cheese if desired, and bake at 180°C for approximately 25 minutes, or until piping hot throughout and the cheese is golden on top.
