Yummy Veggie Lasagne

INGREDIENTS

500g cubed chicken fillet or mince
Marinate in:
1 ½ teaspoon cajun spice
1 ½ teaspoon peri peri spice
1 teaspoon fine jeeroo
2 teaspoon fresh crushed garlic
½-1 teaspoon garlic pepper
Chillies to taste
Salt to taste
¼ teaspoon tumeric

2 grated/liquidised tomatoes

lasagne: 12 sheets or depending on dish size, (enough for 3 layers of lasagne sheets) boiled or dipped into boiling water individually to softern then layed out on tray

white sauce:
4 cups warm milk
4 tablespoon butter
4 tablespoon flour/ cornflour
2 teaspoon fresh crushed garlic
salt and pepper to taste

1 punnet baby marrows julienned
1 green pepper cubed
1 punnet mushrooms slices
Garlic salt & lemon pepper to season

1 bunch of spinach destemmed, blanched and drained

Grated mozzarella cheese

METHOD

Braise marinated meat in olive oil. Add tomatoes and cook.

Stir fry marrows, peppers and mushrooms in olive oil. Season with garlic salt and lemon pepper.

For white sauce:
Braise garlic in butter and add flour. Braise then add milk. simmer stirring till thickens. add spices to taste.

cover bottom of greased oven proof dish with a layer of white sauce. Place a layer of lasagne sheets over.
Layer half the chicken over then half of blanched spinach and half of stir fried veggies. sprinkle cheese over and ladle some of the white sauce then cover with lasagne sheets.
continue layering and end with lasagne. pour white sauce over. sprinkle cheese, salt, pepper, mixed herbs and paprika.
bake at 180°c for 30 to 40 minutues before serving.
Zaakirah

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