Read more about Chef Frans Ramolotsa. Here one of his favorite comfort-food recipes. Simply because it’s flavorsome, easy and quick to make, and affordable.
Ingredients
- 500g onion (finely chopped)
- 100g celery stalk (roughly chopped)
- 2kg chicken fillet (minced)
- 20g fine salt
- 150ml cooking oil
- 360g or 16 lasagna sheets (dip into boiling water for 4 minutes, and remove)
- 600g tomato pronto/whole peeled tomato
- 600g fresh spinach (roughly chopped)
- 200g cheddar cheese and 200g mozzarella cheese (mixed)
White sauce
- 1L full cream milk
- 250g cake flour
- 200g butter
Method
- Preheat oven to 160ᐤ
- In a pot heat the oil. Fry onions and celery until soft and translucent
- Add chicken. Flavor with salt, and brown the meat
- Blanch the spinach and drain. Make sure there are not excess water
- Add tomato pronto and spinach
- Allow to simmer for 20 to 30 minutes until all liquid has evaporated and the chicken mince is dry
- Prepare your white sauce. In a pot, melt the butter. Add flour to make a roux. Add milk bit by bit and stir until it becomes smooth
- Cover the bottom of your casserole dish with white sauce, followed by layer of lasagna sheets
- Add chicken mince and spoon over half of the white sauce
- Sprinkle with half of the grated cheese mixture
- Repeat layering by placing a layer of the remaining lasagna sheets, chicken mine and spoon over the balance of white sauce
- Bake in your preheated oven for 20 to 30 minutes
- Sprinkle the remaining cheese mixture and bake for further 10 minutes
- Allow resting for 15 minutes before serving