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Time needed: 1 hour and 20 minutes.
Makes: 6 – 8 servings
Chicken Pastel sauce:
4 tablespoons butter/margarine
2 tablespoons oil
1 piece onion, white minced
4 pieces garlic cloves, minced
½ kilo chicken fillet, chopped finely
2 tablespoons fish sauce
2 pieces bay leaves
4 tablespoons flour
1-2 cups milk (evaporated, fresh, or cream)
Salt, to taste
Ground black pepper, to taste
1 – 2 pieces hotdog/Vienna sausage, sliced into disks
1 piece bell pepper, minced
1 cup mushroom, minced
1 piece potato, sliced thinly
1 piece carrot, sliced thinly
Grated cheese, for layering
Parmesan cheese, for layering
In a pot over medium heat, bring salted water to a boil and quickly boil lasagna sheets until just softened. Strain.
In a pan over medium heat, saute the onion and garlic until aromatic. Add chicken, Vienna sausage, bell peppers, mushrooms, bay leaf, and fish sauce. Continue sautéing until chicken is browned. Season with ground black pepper. Remove the saute, leaving the oil in the pan.
Place flour into the same pot with oil and whisk, allowing the flour to lightly cook and mix with the oil to make a roux.
Whisk in milk until a smooth slightly thick sauce forms. Season with salt, to taste.
Spoon over the white sauce to cover the base of a baking tray. Place an even layer of the lasagna sheets, making sure not to let the sheets overlap each other. Place another layer of the sauce, followed by a layer of sautéed mixture, grated cheese, and Parmesan cheese. Repeat the layers until the baking dish is full.
Place a layer of sliced potatoes and sliced carrots than a final layer of cheese on top. Bake in the oven at 180 degrees Celsius for 20 minutes. Allow to cool for 10 minutes before cutting.