Red Palm Chicken Lasagna

Difficulty: Easy

Serves: 2 – 3 people

Ingredients:

Ingredients for Meat Sauce

• 2 tbsp ELAIESE Red Palm Oil
• 1 Onion (diced)
• 1 Carrot (diced)
• 4 cloves of Garlic (minced)
• 400 g of Ground Chicken
• 1 Tomato (diced)
• 220 g of Tomato Puree
• 2 tsp Fresh Parsley
• Sugar for taste
• Salt & Pepper for taste

Ingredients for Bechamel Sauce

• 4 tbsp Butter
• 34 g of All-Purpose Flour  
• 350 ml Milk
• 75 g Parmesan Cheese (Grated)           
• Salt & Pepper for taste                                       

Ingredients for Lasagna

• 6-8 sheets of Instant Lasagna
• 200 g of Mozzarella Cheese (Grated)                                                 
• Fresh Parsley (chopped) for garnish                                                   

Instructions:

1. Preheat oven to 180 degree Celsius.
2. Heat red palm oil in a large pot over medium heat. Add in the onion, carrot and garlic, sauté until the carrot is softened and aromatic.
3. Add the chicken into the pot and cook until browned, followed by the tomatoes, tomato puree and fresh parsley. Mix well to combine and bring the sauce to a gentle simmer.
4. Season with sugar, salt and pepper. Cover the pot for 20-25 minutes, stirring occasionally until the sauce is slightly thickened.   
5. To make the bechamel sauce, melt the butter over medium heat in a large pot. Once the butter is melted, turn off the heat and add the flour into the pot. Whisk the mixture together until well blended.
6. Turn the heat back on low and slowly whisk in the milk until well combined or until there is no more lumps. Increase the heat to medium and continue cooking the sauce while stirring occasionally until it thickens and coats the back of your spoon.
7. Add in the parmesan cheese and remove from heat. Season with salt and black pepper.
8. Spoon some meat sauce on the base of a baking dish and cover with the lasagna sheets. Layer the sheets with more meat sauce followed by bechamel sauce and half of the mozzarella cheese. Repeat the layers and finish the remaining sauces on the top of the lasagna sheets. Cover the top with the remaining mozzarella cheese.
9. Bake for 25 minutes or until golden in colour.
10. Garnish with parsley and let it rest for 10 minutes before cutting and serving.