Creamy Pepper Chicken Lasagna

1. Pierce the chicken breasts all over with a fork.

2. Add paprika, thyme and salt to the chicken breasts, and massage until they are evenly coated.

3. Heat some oil in a pan, then add the chicken breasts. Sear until golden brown on both sides, and remove from pan.

4. Add butter to the hot pan. Add sliced yellow and red bell pepper and saute for a couple of minutes.

5. Pour in the coconut milk, and season with salt and pepper.

6. Add grated mozzarella and stir until melted and combined.

7. Shred cooked chicken, then add into the sauce.

8. In an oven-safe baking dish, add a layer of lasagna sheets, followed by the chicken and pepper mixture, then top with another layer of lasagna sheets.

9. Add another layer of the chicken and sauce, and finally top with shredded parmesan cheese.

10. Bake at 180°C for 20-25 minutes.

11. Serve hot and garnish with fresh parsley.