Make the jerk paste by putting everything into a blender or food processor and blending it smooth. Make sure to slice the ginger against the grain, or grate it before doing this so that it is not stringy. Everything else you can just toss right in.

Reserve 3 tablespoons of the jerk paste and store covered in the fridge.

If you are grilling the chicken, leave it whole, if you are broiling it, cut it into 1 inch chunks. Season with salt, but there is salt in the jerk paste, so go light. Add the jerk paste to the chicken and toss to coat. Marinate for 2 hours or overnight.

Preheat the broiler or grill to high heat. Put the chicken on the grill, or add it to a pan and put it under the broiler. Cook to brown on both sides, flipping as needed. Allow to cool fully, then chop it up into small pieces and set aside in the fridge until ready to use.

Preheat a frying pan to medium heat and add in the oil and onions and peppers. Cook 5 minutes to soften, stirring often.

Add in the garlic, jerk paste, and butter. Season with a pinch of salt but again, go light because there is salt in the jerk paste. Cook and stir for 3 minues

Sprinkle in the flour and stir and cook for 3 minutes, making sure the flour evenly spreads out in the butter and oil and does not clump up.

Stir in the stock and cream and bring to a simmer. Simmer for 2 minutes as it thickens up. Remove from heat.

Preheat oven to 350

Cook the noodles to package instructions and toss lightly with oil to prevent sticking. Get the cheese, chicken, and sauce all out and ready.

Layer the lasagna, starting with a little sauce, then noodles, then sauce, then meat, then both cheeses. Repeat until you are 4 or 5 layers deep. The top layer should be pasta, sauce, and cheese, but no meat.

Cook about 35 minutes until browning on top.

Allow to cool for 10 minutes before slicing and serving. Top with chopped fresh parsley.