prep time20-25 minutes
cook time1 hour 15 minutes
serves2-3 pax
Ingredients
| 6 sheets | San Remo Instant Lasagna |
|---|---|
| 500 g | San Remo Bolognese & Mushroom Pasta Sauce |
| 100 g | Mozzarella cheese |
| 1 | Carrot |
| 100 g | Water |
| 700 g | Minced chicken meat |
| 3 | Red onions, chopped finely |
| 5 cloves | Garlic, minced |
| Salt and pepper to taste | |
| Lightly greased non-stick 8” x 8” square baking pan |
For sambal mixture
| 6 tbsp | Water |
|---|---|
| 150 ml | Cooking oil |
| 50 g | Dried chilies |
| 3 cloves | Garlic, minced |
| 200 g | Shallots, peeled |
| 1 tbsp | Shrimp paste |
| 200 g | Dried prawns, wash & coarsely grinded |
| 2 tbsp | Tamarind paste |
| Sugar and salt to taste |
Method
- Preheat oven to 180˚C.
- To make the sambal, blanch dry chilies in boiling water until soft. Drain and set aside.
- Blend chilies with garlic, shallots, shrimp paste till fine.
- In a wok, add in cooking oil and stir fry blended ingredients until fragrant. Add in dried prawns, tamarind paste, water and stir fry over medium heat for 25 minutes. Season with sugar and salt to taste. Set aside.
- In a separate wok, stir fry minced chicken with minced garlic and chopped onion until fragrant. Mix in sambal mixture to heat it through.
- Add in San Remo Bolognese & Mushroom Pasta Sauce, carrot, mozzarella cheese, water and bring it to a slow boil. Cook it for 3 minutes and season with salt and pepper to taste.
- In a baking pan, place San Remo Instant Lasagna Sheet on the bottom and top it with thin layer of chicken sambal mixture. Make layers of this and repeat by adding thicker layers of chicken sambal mixture as you go. On the last step of this, cover the top with a layer of lasagna sheet and spread thin layer of San Remo Bolognese & Mushroom Pasta Sauce. Finish it with sprinkles of mozzarella cheese.
- Cover baking pan with a lightly greased foil. Bake in preheated oven at 180˚C for 45 minutes.
