Lasagne

INGREDIENTS

Ragu:
¼ cup oil
3 medium onions, finely chopped
1 red pepper, finely chopped
1.4 kg chicken mince
Salt to taste
1 tsp Supreme Ginger & Garlic Paste
½ tsp Supreme Turmeric Powder
2 tsp Supreme Chilli Powder
½ – 1 tsp Supreme Chilli Flakes
3 tsp Supreme Cumin Powder
Salt to taste
2 tbsp Supreme Garlic Paste
½ tsp Supreme Coarse Black Pepper
2 tbsp sugar
800g passata
1 tsp dried oregano

White Sauce:
100g butter
100g plain flour
1 lt milk
Salt to taste
¼ tsp Supreme Coarse Black Pepper

Other Ingredients:
Dried lasagne sheets
5 cups grated mozzarella & cheddar cheese
Finely chopped parsley

METHOD

Ragu:
Heat oil in a pot over medium heat. Add onions and peppers and sauté until soft. Add chicken mince, salt to taste, ginger garlic paste and turmeric powder. Stir occasionally and use a spoon to break up the mince. Cook until all the liquid has evaporated. Now add chilli powder, chilli flakes, coarse black pepper, cumin powder and garlic paste. Cook for a few minutes then stir in passata, sugar and oregano. Turn the heat down to low, cover and simmer for about 20-25 minutes, stirring occasionally. Check seasoning then remove from heat.

White Sauce:
Melt butter in a pan over medium heat. Stir in flour and cook for a few minutes then gradually stir/ whisk in milk and bring to a simmer. Keep stirring until the sauce thickens. Stir in salt and pepper then remove from heat. Preheat the oven to 180°c.

Build the lasagne in an oven-proof dish. Layer as the following:
layer of white sauce
Layer of lasagne sheets
Later of ragu
Layer of 1 cup grated cheese
Layer of lasagne sheets
Layer of white sauce
Layer of ragu
Layer of 1 cup grated cheese
Layer of lasagne sheets
Generous layer of white sauce
Layer of 3 cups of grated cheese
Cook in the oven for 50-60 minutes or until lasagne sheets are cooked through. Sit for 10 minutes before serving. Garnish with chopped parsley and serve with Supreme potato