Making lasagne is a process and much time is needed to prepare. There is no easy way out of this one but the taste is worth the hard work and the wait.
Filling:
1 kg chicken cubed
3 tbs olive oil
1 chopped onion
1 chopped green pepper
1 punnet sliced mushrooms
1/2 cup prego/tikka sauce
1 tbs masala
1 tsp dhana jeeru
1 tsp freshly chopped garlic
Salt as needed
Cook all the above ingredients together, not too dry but not soggy either.
White sauce:
60gr margarine
1litre milk
4 tbs cake flour
Salt and pepper as needed
Melt the margarine in a pot on a low heated stove. Add the salt, pepper and flour and mix well. Pour the milk in a 1/4 at a time, using an egg wisk to avoid lumps. Cook until all the milk is used up and the sauce is a nice, smooth, thick consistency.
1 box lasagne sheets
Cheddar cheese
Origanum for garnish
Normally, every one lay the lasagne sheets in water before they use it. - don't. I like the sheets original flavor and besides I don't like the sheets soggy.
So now its time to do the layering.
Grease the oven pan with margarine generously. Layer the white sauce, the lasagne sheets, the chicken filling. Repeat the process ending with the white sauce. Grate the cheese on the top. Sprinkle with origanum. Cover with foil. Leave to stand for 30 minutes.
Bake in preheated 180 degrees oven for 30 minutes. Leave to cool for 20 minutes. ENJOY the flavor .....
Mwhaz mimi
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