Chicken Lasagna

Method

Step 1

Heat oil in saucepan; saute chicken, onion, garlic, chilli, bell pepper, carrots and leeks

Step 2

Add the tomato paste and palm sugar and cook till vegetables start to caramelize

Step 3

Pour in the stock and simmer for 30 – 45minutes till the sauce thickens

Step 4

In a separate saucepan melt butter and stir in the flour till it becomes a crumble

Step 5

Pour in warmed milk and stir; season with salt, pepper and nutmeg

Step 6

Add half the parmesan cheese and 100g mozzarella cheese; stir, remove from heat and set aside

Step 7

Boil a pot of salted water and parboil the lasagna sheets.

Step 8

Combine the cheese sauce and chicken mix together to form a ‘pink’ sauce

Step 9

Assemble the lasagna in a glass or earthenware dish

Step 10

Spread a layer of sauce at the base of the dish, and cover with a layer of pasta

Step 11

Spread another layer of sauce, sprinkle mozzarella and parmesan cheese and place pasta perpendicular to the first layer

Step 12

Repeat till the top of the dish; sprinkle cheese liberally and bake in a preheated oven at 180°c till the cheese is melted and golden

Step 13

Sprinkle fresh basil and serve