For the filling
1 kg chicken breast
1 large onion (150 g) finely chopped
5 cloves of garlic finely chopped
4 tablespoons curry powder
1/4 cup all-purpose flour (30 g)
1 tablespoon curry paste
1 tablespoon grated ginger
2 cups milk (480 ml)
1 tablespoon salt
200 g pre-cooked lasagna
1/2 cup grated Parmesan cheese (50 g)
For the filling
1 kg chicken breast
1 large onion (150 g) finely chopped
5 cloves of garlic finely chopped
4 tablespoons curry powder
1/4 cup all-purpose flour (30 g)
1 tablespoon curry paste
1 tablespoon grated ginger
2 cups milk (480 ml)
1 tablespoon salt
200 g pre-cooked lasagna
1/2 cup grated Parmesan cheese (50 g)
Prepare the filling: In a large saucepan, bring 2 liters of water to a boil over high heat
Add the chicken and 1 tablespoon of salt, cover the pan and cook until the chicken is tender (about 30 minutes)
Remove from heat
Reserve 2 cups of broth (480 ml) and strain the rest
Remove the skin from the chicken, chop or shred the meat. Reserve
In another large saucepan, over low heat, sauté the onion and garlic in curry powder, stirring occasionally with a wooden spoon, until the onion is softened (about 2 minutes)
Increase the heat to high, add the reserved chicken and sauté, stirring occasionally, until it's well coated (about 5 minutes)
Add the flour and stir
Add the remaining ingredients and cook, stirring constantly, until it thickens (about 2 minutes)
Preheat the oven to 180°C (medium)
Pour 1 cup of reserved broth into a 22 cm x 29 cm baking dish
Arrange 1/3 of the chicken mixture, cover with 1/3 of the lasagna and top with 1/3 of the chicken mixture
Brush with 1/3 of the remaining broth
Repeat the layers of chicken mixture and lasagna, brushing with more broth each time
Top with the remaining lasagna and brush with broth
Sprinkle with Parmesan cheese
Cover with aluminum foil
Bake in a preheated oven at medium heat until the lasagna is cooked (about 30 minutes)
Serve hot
381 calories per serving.
