Chicken Lasagne

INGREDIENTS

1 Box Fattis & Monis Lasagne
Grated cheese
½ kg Chicken Fillet cubed
1 large onion finely sliced
2 - 3 tablespoon ghee (Clarified butter)
Salt to taste
1 teaspoon garlic salt
1 + ½ teaspoon Robertson bbq spice
1 + ½ teaspoon Robertson Spicy steak & chops spice
1 teaspoon fine white pepper
1 teaspoon fine black pepper
½ teaspoon lemon pepper
dash of paprika
1 tablespoon ginger garlic
1 tomato cubed
3 carrots sliced into rounds
1 - 2 cubed potatoes
frozen peas

White sauce:
Butter
3 TMaziena / corn flour
salt
white pepper
black pepper
Aromat (a South African Spice)
500 ml milk
grated cheese

METHOD

Braize onion in ghee (Clarified butter) until soft, and almost brown.
add in chicken fillet, salt, garlic salt, fine black pepper, fine white pepper, lemon pepper, paprika, and ginger garlic
allow chicken fillet to cook halfway
add in a dash of Worcestershire sauce (about 1T) and some water
once chicken is semi-cooked, add in carrots, potatoes and peas, and allow to cook through
lastly add in cubed tomato
Chicken must not be dry, it must have a sauce. Add in more water if necessary, and allow water to cook into sauce

Make a thick white sauce...
braize maziena / corn flour in butter, and add in spices. a thick paste will form
add in milk and allow mixture to thicken
lastly add in grated cheese

To assemble:
In a pyrex, layer white sauce, top with uncooked lasagne sheets, and then cover with chicken fillet. continue to layer in this way, ending with a thick layer of white sauce

cover the sauce with grated cheese, and add a sprinkling of paprika and mixed herbs

Allow to stand for about 20 minutes before baking
(this starts to soften the lasagne sheets)

Bake for approx. 30min in oven

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