Making Lasagne this way makes it easy to serve and easy to manage portion sizes. This Ramazan, try a new and unique take on lasagne for your iftar spread...
recipe
INGREDIENTS
Alfredo White Sauce:
Butter 1 tbsp
Cooking oil 1 tbsp
Garlic (chopped) 1 tbsp
Cream 1 cup
Milk ¾ cup
Salt ½ tsp or to taste
Black pepper (crushed) 1 tsp
Mushrooms (chopped) ½ cup
Fresh parsley (chopped) 1½ tbsp
Parmesan cheese powder 3 tbsp
Prepare Chicken:
Salt ½ tsp or to taste
Black pepper (crushed) ½ tsp
Garlic powder 1 tsp
Cumin powder ½ tsp
Paprika powder ¼ tsp
Chicken fillets 350g
Cooking oil 2-3 tbsp
Assembling:
Lasagne sheets (boiled until 3/4th done)
Capsicum (chopped)
Red chilli (crushed)
Mozzarella cheese (grated)
Fresh parsley (chopped)
Red chilli (crushed)
DIRECTIONS
Prepare Alfredo White Sauce:
* In a saucepan, add butter, cooking oil and let it melt.
* Add garlic and onion and mix well.
* On low flame, add cream and milk.
* Add salt, black pepper crushed, mushrooms, fresh parsley and mix well.
* Add parmesan cheese powder, mix well and cook until sauce thickens (1-2 minutes) and set aside.
Prepare Chicken:
* In a bowl, add black pepper crushed, garlic powder, salt, cumin powder, paprika powder and mix well.
* Add chicken fillets and mix well, cover and marinate for 10-15 minutes.
* In a cast iron pan, add cooking oil, place marinated chicken and grill on low flame until done (2-3 minutes each side) then cover and cook on low flame for 4-5 minutes.
* Turn off the flame and shred with the help of fork and set aside.
Assembling:
* On lasagne sheet, add and spread prepared Alfredo white sauce, shredded chicken, capsicum, red chilli crushed and roll it (makes 8-10).
* In a baking dish (6.5x10 inch), add and spread prepared Alfredo white sauce, place lasagne roll ups, add and spread Alfredo white sauce, mozzarella cheese, fresh parsley and red chilli crushed.
* Bake in preheated oven at 180 C until cheese melts (15-18 minutes). Serve hot!
Courtesy: Food Fusion
Recipe By: Kanwal Mohsin
