CHICKEN LASAGNA
Serves - 2
Fixings Required:
- 500g minced chicken
- 1 onion
- 1 tomato
- 3 garlic cloves
- 2 Tablespoons tomato glue
- Run of sage, basil, thyme, cumin ground
- 1 teaspoon cinnamon
- 1 medium eggplant
- 2 Tablespoons olive oil
- ½ cup zucchini
- Salt, to taste
Technique:
For the sauce, you really want to first sauté the garlic and onion till it is brown. Keep it to the side. Next preheat your stove to 180 degrees Celsius. Cook the minced meat and continue to mix till they are no enormous bumps. At the point when the minced meat is very much cooked, add the sautéed onion and garlic into the container. Blend in the basil, thyme, wine, salt, and cumin as indicated by your taste. Pour in the tomato glue and cook it for 5 minutes. To this add the diced tomatoes and stew them for 30 minutes. Cut the eggplant and spot it at the lower part of your lasagna dish. Layer it with the mincemeat blend. Add a layer of zucchini cuts and some other vegetables you like. Pour one more layer of minced meat combination. Heat it in the broiler for 30-40 minutes. Pass on it to cool for 10 minutes prior to serving.
