Chicken Chili Lasagne Cups
Turn leftover Easter flavours into family-friendly lasagna cups. These cups also make great leftover lunches for kids.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Preheat the oven to 400°F (200°C). Heat the oil in a medium saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until softened. Stir in the sauce, chicken, beans, corn and spice blend; simmer for 10 minutes.
Meanwhile, cook lasagne noodles in a large pot of boiling, salted water for 5 minutes or until just al dente; drain well. Cool slightly until safe to handle but still warm.
Line a greased muffin tin (1 cup for each serving) with two noodle halves crossing to form a cup. Divide chili between cups and top with shredded cheese. Bake for 20 minutes or until hot and bubbly. Serve cups garnished with green onions.
Calories: 530kcal | Carbohydrates: 70g | Protein: 29g | Fat: 16g | Cholesterol: 36mg | Sodium: 689mg | Fiber: 14g | Sugar: 10g