1 big onion or 2 meduim onions chopped fine
approx 4 to 5 pieces fillet cut into small cubes
1 teaspoon garlic
½ teaspoon ginger
1 teaspoon red chili paste
1 teaspoon jeera powder
1 teaspoon dhana powder
¼ teaspoon haldi
1 tablespoon gorimas bbq spice
1 teaspoon mocahcahos spice
½ freshly squeezed lemon
1 tablespoon tomato sauce or paste
2 tablespoon sauce of your choice ( I useed prego )
3 tomatoes pureed
white sauce :
1 full tablespoon flour
2 tablespoon butter
parsley to garnish
marinade chicken will all spices
Add the onions to a pot or pan with oil or butter and saute until almost brown
Add the marinaded chicken and cook on meduim heat until almost cooked .
Add the tomatoes and allow most of the water to burn out
add the sauces and simmer on low .
Prepare white sauce :
Add the butter in a pot melt
Add the flour and braise for few seconds
remove from heat start adding little milk at the time and whisk at the same time to avoid lumps
place back on heat (low to meduim heat) and allow to thicken .
add more milk and add the cheese and allow the cheese to melt , shouldnt be very thick or runny
what I did was I places the lasagne sheets in a baking tray without touching 1 another with some hot water for 5 minutes to slightly soften the sheets .
In a oven proof dish , layer the sheets at the bottom.
top with chicken
pour white sauce
sprinkle some cheese
add the next layer of sheets and repeat the steps
add the third layer of sheets sprinkle cheese and herbs
close with foil and bake for 20 to 30 minutes , remove foil 5 minutes before serving add some more cheese and melt
INFO & TIPS
you can adjust the sauces to ur liking