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
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