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Export 17 ingredients for grocery delivery
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.
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