Method

• 1.
  Preheat oven to 180°C and grease a 2.5L (10-cup) ovenproof dish.
• 2.
  Place broccolini in a food processor and whiz until finely chopped. Set aside.
• 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.
• 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.
• 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.
• 6.
  Combine ricotta, milk and half the parmesan in a bowl.
• 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.
• 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.
• 9.
  Meanwhile, place remaining chickpeas between paper towel and pat dry.
• 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.