12 Lasagne sheets

2 Tbsp ghee

1 large onion, grated

1 tsp garlic paste

1 bunch spinach, chopped

½  tsp salt

½ tsp pepper

¼ tsp turmeric powder

½ ground green chillies

1x 250ml fresh cream

 

1 cup chicken fillet finely cubed

1 Tbsp butter

1 tsp garlic paste

½ tsp ground green chillies

¼ tsp turmeric powder

¼ tsp pepper

½ tsp salt

¼ cup grated cheddar cheese

 

Sauce:

 

100g butter

½ cup flour

½ cup cheddar cheese

3 cups milk

 

1 cup cheese

Origanum

Dried parsley

 

Heat ghee in a large pan and fry onions and garlic paste until onion is transparent.

Add spinach and spices

Cook on low heat until spinach is tender

Add the fresh cream and remove from heat and leave aside

Combine butter and spices with chicken fillet

Place in a pan and cook on low heat until meat is tender

Add cooked chicken and cheese to spinach mixture

Place lasagne into salted boiling water and cook until soft

Drain lasagne and place each one on a tray

When cool place 3-4 Tbsp of spinach filling and roll to cover filling

Continue until all the lasagna is used

For the sauce, melt the butter in a pan and stir in flour and cook for 1-2 minute

 

Gradually stir milk and cook until sauce is smooth and thick

Season to taste and add cheese

Pour some sauce on the base of an oven proof dish and place rolls

Cover rolls with white sauce and sprinkle cheese & herbs

Bake in a pre heated oven of 180 for 20-25minutes