Tuesday, 26 May 2015

Inside Jozi Wahm's Kitchen- Spicy Chicken Lasagne

Lasagne is one of my favourite go to dishes, because it is simple and tasty and can be made ahead of time and frozen for busy days.

It is also great for hiding any other vegetables that you like without the kids noticing (grated carrot or finely chopped cabbage, spinach or broccoli can all be slipped in unnoticed). This is not a traditional Italian version, as some extra spices are added, but I am sure that Garfield would scoff this down in an instant.




I make the filling first and then assemble the lasagne.

This recipe is enough for four, but can easily be doubled up and one frozen for an extra meal. One box of lasagne is enough to make the below twice.

INGREDIENTS:
 
2 chicken fillets, cubed finely
1/2 punnet mushrooms
1/2 a green pepper
1/2 an onion, chopped
1 teaspoon cumin (jeera)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon mustard powder
1 teaspoon fine garlic
1 teaspoon fine ginger
1 finely chopped chilli (use less or omit if you do not like very spicy food)
1 tsp chilli powder
1 tomato, grated
1/2 sachet of tomato paste
salt and pepper to taste
Lots of finely chopped herbs (I use spring onion, parsley, coriander)
Cheese, grated (I use a mix of gouda and mozzarella)

SAUCE:

White sauce or cheese sauce of choice (make lots). If you are feeling lazy, the instant packets of pasta white sauce will do the trick, but it is always better made from scratch.

METHOD:

Heat a little oil and add onion, ginger, garlic and all spices. Once onions are translucent, add grated tomato and tomato paste. 

Add chicken, mushrooms and peppers. (You can also add any other vegetables you would like to sneak in). Cook on low heat until cooked. The chicken should still be saucy (the lasagne sheets absorb some of the sauce). Sprinkle with fresh herbs.

While it is cooking, grease a casserole dish liberally (I use butter for this).

Add a generous layer of sauce to the casserole dish. Add a layer of lasagne. Break the sheets if you need to but do not overlap.

Cover with a layer of the chicken. Add another layer of lasagne sheets, another layer of sauce and a second layer of chicken. Add a final layer of lasagne and cover with more sauce. 

Set dish aside for at least an hour before topping with grated cheese. You can also sprinkle with Parmesan if desired. (This dish can be frozen at this point if a suitable freezer-safe dish is used).

Bake in the oven (pre-heated) for twenty minutes at 180 degrees Celsius. (I sprinkle with a bit of dried origanum).

lasagne garfield spicy cheese

Serve with salad.