members recipes

Lasagna Poulet Fafa Inspired from a tahitian chicken recipe, these lasagna are a mouth watering creamy blend of flavours. So delicious, even those who don\'t like spinach will love it.

Ingredients
9 lasagna sheets
left overs of a roasted chicken (between 1/3 & 1/2)
600g frozen whole spinach
400ml coconut milk (1 tin)
1 onion
salt & pepper
100 to 200g mature cheddar grated

Method
Pre-heat the oven to 200ºC / 180ºC for a fan oven.
chop the onion and fry it in the sauté pan.
Add the frozen spinach and cook for a few minutes for most of the spinach to defrost.
In the meantime, chop the rest of the chicken, included roasted skin into small cubes, add them to the pan and stir.
Add coconut milk, salt and pepper to taste,and simmer for about 15 minutes.
When cooking is done, build the lasagna:
With a serving spoon, pour a bit of the sauce on the dish.
disposez 3 feuilles de lasagne dessus et recouvrez-les de la seconde moitié de la préparation, toujours en égouttant un peu le jus pour en avoir de reste.
Place 3 lasagna sheets in the dish and cover them with about 1/2 the coconut spinach, drain a bit of the sauce (to have some left when finishing off)
Place 3 lasagna sheets in the dish and cover them with the rest of the coconut spinach, drain a bit of the sauce (to have some left when finishing off)
Cover with the last 3 sheets, and cover them uniformly with the grated cheese.
Pour the remaining sauce evenly over the top of the chees.
Put in the oven and cook for 45 minutes.
It\'s ready to serve. You can serve as is or with a bit of lettuce or coleslaw on the side.