MAKING:

1. Heat oven to 180ºC. Add the sliced peppers, onions and chicken on a tray and mix.

2. In a separate bowl, mix together all the spices and sugar. Sprinkle mixture and oil over the chicken and vegetables and toss to coat evenly.

3. Bake for 20 minutes until chicken and pepper are cooked through.

4. In a large saucepan, heat oil over medium heat. Saute garlic until aromatic and then stir through passata. Season with salt and pepper and bring to a simmer. Cook for 5 minutes then add in the cooked fajita chicken and peppers.

5. Remove from the heat.

6. To make the bechamel sauce, melt butter in a pan over medium heat. Add the flour and whisk to combine. Gradually pour in the milk, whisking continuously until smooth. Bring to a simmer then add half of each cheese, coriander and season with salt and pepper. Whisk until cheese has melted.

7. Preheat oven to 180ºC.

8. In a 9x13” deep baking dish, spread a thin layer of chicken fajita mix with a small ladle of the bechamel. Top with fresh lasagna sheets followed by chicken mix, bechamel and cheese. Repeat for 3 layers and spread bechamel on the top layer with another layer of cheese. Cover with parchment paper and foil.

9. Bake for 20 minutes then remove the cover and grill for 5 minutes until golden brown.

10. While the lasagna is baking, make the guacamole. Mash the avocados with a fork in a bowl. Add the remaining ingredients, season with salt and mix until combined.

SERVING:

11. Sprinkle with parsley, slice, top with guacamole (optional) and serve!