This savoury chicken lasagna cake recipe is a very special dish to me. It's a tasty dish that sits close to my heart and I'll tell you why in this post.
½cupall purpose flour (plain flour Australia and UK)
1 ½teaspoonground black pepper
1teaspoonsalt
1tablespoonsoy sauce
1teaspoonChinese salt
1tablespoonbutter
½teaspoonchili flakes (chilli flakes in British English)
Instructions
Finely slice the onion, capsicum, and tomato.
Then heat your oil in a pan and sauté finely sliced garlic and ginger paste until everything turns golden brown.
Now add the chicken mince to it and when the mince is cooked, add half of the chopped vegetables.
Also, add salt, black pepper powder, red chilli, tomato paste and soya sauce.
Mix until all ingredients are well-combined and cover the pot for 5 minutes so that chicken gets appropriately cooked on slow heat
Boil lasagna sheets in hot water and keep them aside.
In another pan, add butter and plain white flour, fry it until its colour is changed (It shouldn’t be brown), and then take it off the stove and cool it.
Add milk into it after the mixture has cooled off because adding milk to the hot mix would result in clots in the final chicken lasagna.
Cook it till it thickens
Layer a lasagna sheet in a wide ovenproof dish and oil it so that lasagna doesn’t stick from the bottom. Pour white sauce and put a layer of mince meat and little grated cheese.
Repeat the layers to layered all the sauce, mincemeat, cheese, and lasagna sheets.
Then top it with grated mozzarella cheese and bake in a preheated oven at 200 degrees Celsius for 8 to 10 minutes.
When cheese looks golden, tempting Chicken Lasagna Cake is ready to serve.