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 tsp ground chillies

1 x 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 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 a roll to cover filling

Continue till all the lasagne is used

For the sauce melt the butter in a an and stir in the flour and cook for 1 -2 minutes

Gradually stir in 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 and herbs

Bake in pre heated oven of 180 degrees for 20 – 25 minutes