This is my younger son’s favorite. When he was little he used to call it Pisania and would lap it up. No disrespect to my Italian friends, you made a great dish, I just spiced it up!
600 gms ground lean chicken
1 finely chopped red onion
6 – 8 brown mushrooms chopped finely
1 tsp fresh basil chopped
2 handfuls of fresh spinach stalks removed and chopped.
250 grams mozzarella grated
1 bottle tomato sauce.
Lasagna noodles.
Spices – 1tsp cumin (jeera) powder, 1 tsp fresh ground pepper and ½ tsp chilli powder.
Salt to taste.
Oil for frying
Boil the lasagna noodles according to package instructions. Fry the onion, when golden brown add the mushrooms. Remove from heat. In the same pan, brown the washed chicken. Add salt and the dry spices. Add the onions and mushrooms back in. Add the tomato paste and basil and cover for 10 mins.
In a large glass lasagna dish layer the meat sauce with the noodles and add a layer of mozzarella in between. The middle layer just add spinach and cheese. Cover the top with mozzarella and bake in a preheated oven at 350 for about 40 mins till the cheese on top of the lasagne is a golden brown.
K-rating – This is a ‘can’t go wrong’ recipe. It’s simple and packed with flavour.
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