Ingredients:
Strips of lasagna, boiled 10
Chicken pieces, boneless 3/4 kg
Tomatoes, pureed 3 medium
Mustard sauce 1 tsp
Chili garlic sauce 1 tbsp
Hot sauce 2 tbsp
Ketchup 2 tbsp
Oregano 1/2 tsp
Garlic, crushed 1/2 tsp
Butter 1 1/2 tbsp
Spring onions, finely chopped 2, green part only
Capsicums, finely chopped 12 medium
Carrots, finely chopped 2
Cheddar cheese for spreading
Oil 2 tbsp
White sauce
Butter 1 tbsp
White flour 2 1/2 tbsp
Milk 1 1/2 cup
Cheddar cheese 2 tbsp
Salt to taste
Method:
* Marinate chicken in the hot sauce, tomato puree, chili garlic sauce, mustard sauce, ketchup and salt for 1 1/2hour.
* Heat oil in a saucepan and fry garlic and oregano and then add the chicken and marinade and fry for 10 minutes till the gravy is thick. Then add all the vegetables, cook for another 2 minutes. Remove from heat and keep aside.
* To prepare the white sauce, heat butter in a pan. Gradually, add flour and stir. Add milk and salt. Keep stirring till the sauce becomes thick. Remove from heat. Then add cheese and mix well.
Grease a shallow oven proof dish. Arrange 5 lasagna strips in it, then spread the chicken over it, cover it with 5 strips and spread white sauce over it.
* Garnish with vegetables and oregano and bake it in a preheated oven at 180°C for 25 – 30 minutes.
* Serve hot.
