Garlic, Chilli Chicken Lasagna

Garlic, Chilli chicken Lasagna

Ingredients:
1 Large Onion, chopped
10 Cloves Garlic, crushed
4-5 Small hot red Chilli, sliced
1 Carrot, Sliced
1 Zuchinni (Courgette), sliced
400g Kidney Beans, drained
1 Cup Pasatta (Tomato sauce)
10 Button Mushrooms, cleaned and halved
1 Red Capsicum (red pepper), sliced
2 Chicken Fillets, cut into bite size pieces
6 Pasta Sheets, soaked in hot water for 10 minutes
Handfull of fresh Basil leaves
Cheese Sauce (see below)

Cheese Sauce
Ingredients
15g butter, chopped
1 Tbsp plain flour
1 cup milk
1 Cup Grated cheese
Pinch salt

Method for Cheese Sauce
Melt butter in a saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in the cheese..

Method for Lasagna
Fry onion, garlic and chilli until onion is soft. Remove from the pan and add the chicken, cook until brown. Add Onion back to the pan, add the sliced Carrot and capsicum and cook for 10 minutes. Add the Pasatta and cook for 20 minutes. Add Zuchinni (Courgette) and Mushrooms and cook for 10 minutes. Add the kidney beans and Basil and cook for a further 10 minutes.

Remove the pasta sheets from the hot water and dry.

Place a layer of the chicken sauce in the base of a dish, 3 of the pasta sheets and top with the cheese sauce. Repeat the process. Bake in a pre-heated oven at 180C for 30 minutes.

Serve with crusty bread and a side salad.