Step 1

Preheat oven to 180°C and grease a 2.5L (10-cup) ovenproof dish.

Step 2

Place broccolini in a food processor and whiz until finely chopped. Set aside.

Step 3

Combine mince, eschalot, garlic, chopped oregano, chilli, 2 tbs oil and 1 tsp each salt flakes and freshly cracked black pepper in a bowl.

Step 4

Heat a large frypan over high heat and, in 2 batches, cook chicken mixture, stirring occasionally, for 3-4 minutes or until lightly browned. Return all chicken mixture to pan and add stock, tahini and 1/2 cup (135g) chickpeas.

Step 5

Bring to the boil, then reduce temperature to a simmer and cook, stirring occasionally, for 5 minutes or until reduced slightly. Stir through broccolini and set aside to cool slightly.

Step 6

Combine ricotta, milk and half the parmesan in a bowl.

Step 7

To assemble lasagne, spread one-third of the chicken mixture into the prepared dish, then cover with a layer of lasagne sheets, breaking when necessary to fit. Spread 1/2 cup (120g) ricotta mixture on top, then cover with another layer of lasagne sheets. Repeat layering process two more times, finishing with remaining ricotta mixture.

Step 8

Place a sheet of baking paper over lasagne, then enclose in foil. Bake for 40-45 minutes or until bubbling and cooked through. Remove foil and baking paper, and sprinkle with remaining parmesan. Increase oven to 250°C and cook, uncovered, for a further 20 minutes or until golden.

Step 9

Meanwhile, place remaining chickpeas between paper towel and pat dry.

Step 10

Heat remaining 2 tbs oil in a frypan over medium-low heat. Add chickpeas and chilli flakes, and cook, stirring occasionally, for 6-8 minutes or until golden and crispy. Stir through paprika and remaining oregano leaves. Spoon chickpea mixture over hot lasagne and scatter with lemon zest.