2 CHICKEN BREASTS (FROM A 2 KG CHICKEN) CUBED
9 SHEETS LASAGNE (COOKED IN BOILING WATER IN A MICRO)
1 1/2 CUP SPINACH PUREE (SMALL LEAVES ARE BEST, WASHED,CHOPPED
ROUGHLY,COOKED IN A MICRO AND PUREED)
8 TOMATOES BLANCHED AND PUREED
1 EACH RED / YELLOW / GREEN PEPPER, CHOPPED
1 1/2 POD GARLIC CRUSHED
1 LEVEL TEASPOON EACH OF PEPPER AND RED CHILLI POWDER
2 ONIONS CHOPPED FINE
1/2 CUP GRATED CHEDDAR
GRATED MOZARELLA TO COVER
2 TABLESPOONS OLIVE OIL
1 TABLESPOON BUTTER
SALT / OREGANO
1/4 TEASPOON NUTMEG/CARDAMOM POWDER
Heat the olive oil and butter in a non-stick pan. Add the garlic and cook till lightly golden. Add the chopped onions and the chicken cubes. Season with the salt, pepper and red chilli powder and a little oregano. Stir-fry for about five minutes and add the tomato puree. Add the green cardamom/nutmeg powder.
Remove from the fire and cover and keep.
In another non-stick pan heat a little olive oil and add the spinach puree. Season with salt and pepper. Cook for a minute and add the chopped peppers.
Take a large baking dish and grease with olive oil. Lay out some lasagne sheets evenly covering the base. Pour in the chicken tomato mixture and cover with lasagne sheets. To the spinach and peppers mixture add the 2 eggs (the spinach should be cool) and pour it over the sheets. Sprinkle the chopped cheddar and cover with the balance lasagne sheets. Cover with the grated mozarella and bake for 30 minutes at least on Gas Mark 3 or till golden.
Serve with white wine and garlic bread.