500g chicken fillet (cubed)1 teaspoon salt1 teaspoon dhana Jeeru (Cumin) powder¼ teaspoon turmeric powder½ teaspoon white pepper1 teaspoon ground green chillies1 tablespoon crushed garlic1 tablespoon lemon juice2 tablespoon oil1 ½ cups frozen corn1 cup diced green pepper2 carrots (grated) Bechamel Sauce (a.k.a white sauce):60g butter1 liter milk¼ cup + 2 tablespoon flourSalt + pepper (to taste) Also needed:1 box lasagna sheetsCheddar+ gouda cheese (grated)Freshly cracked black pepperDried oregano
1. Heat oil in pot. 2. Add all spices, garlic, chillies, lemon and chicken and cook till halfway done.3. Add corn, peppers and carrots and cook till chicken is done. Leave aside.4. Heat butter on medium heat in a deep pot. 5. Add milk, then add flour and whisk till smooth.6. Bring to boil, continuously whisking to avoid lumps until a thickened pouring consistency is reached.7. Season with salt and pepper.8. Ladel some sauce in a casserole dish.9. I make 3 or 4 layers, depending on size of casserole dish used. So I divide pasta, filling and sauce accordingly. 10. Place on uncooked lasagna sheets.11. Spoon on sauce, covering sheets, then spoon on cooked chicken. 12. Repeat layers, ending with chicken.13. Sprinkle on cheese, black pepper and oregano.14. Cover with foil and bake in preheated oven at 180degC for 45min. 15. Leave aside for 10min before serving. I serve with tabasco or soul fire sauce for a little more flavour.
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