This recipe is from a delicious meal cooked by Purveen, while we were in Singapore.
- olive oil
- 1 onion
- 700g of chicken mince
- 400g of tomatoes
- 2 tablespoons of tomato paste
- 4 celery sticks – chopped finely
- 2 carrots – grated
- 2 zucchinis / courgettes (as they’re known in the UK) – diced
- mixed herbs
- romano or parmesan cheese
- Plain flour
- Romano cheese
- Instant lasagne sheets
- parmesan cheese
Fry the onion and garlic in the olive oil until brown. Remove from pan. Add the chicken mince with a little more olive oil. IMPORTANT: Use a wooden spoon to break up the chicken mince until it has browned to avoid it stewing. Once the chicken mince is cooked, add the tomatoes, tomato paste and remaining vegetables. Season with mixed herbs, salt and pepper.
Melt the butter and stir in the flour. Slowly add milk. Add sage for flavour, but remove before using in lasagne.
Soak each lasagna sheet briefly in hot water before using. Grease a large lasagna dish. Start with a layer of pasta, a layer of meat sauce, then a THIN layer of white sauce. Repeat until the meat sauce is gone, becoming more generous with the white sauce as you make your way up. Reserve enough white sauce to cover the final layer of lasagne (with no meat sauce) and sprinkle parmesan cheese on top.