Cheesy Chicken Lasange

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2 onions, chopped
4 garlic cloves, chopped
2 carrots, chopped
2 celery sticks, chopped
45 ml (3 T) olive oil
1 kg chicken mince
salt and black pepper
2 x 410 g cans Rhodes Tomato & Onion Mix
115 g can or cup of Rhodes Tomato Paste
30 ml (2 T) parsley, chopped
250 ml (1 C) white wine
750 ml (3 C) white sauce
10 lasagne sheets
500 ml (2 C) grated cheddar cheese


Fry the onions, garlic, carrots and celery in the oil until soft. Add the chicken mince, season, and fry until partially cooked. Add the Rhodes Tomato & Onion Mix, Rhodes Tomato Paste, parsley and white wine and simmer for 15 minutes. To assemble, start with a layer of white sauce in a casserole, then top with lasagne sheets then mince sauce. Continue to alternate the layers until all the ingredients are used. Finish by sprinkling the cheese on top. Bake in a preheated oven at 180 °C for 40 minutes. When cooked through, remove from the oven and allow to rest for 15 minutes before serving with a fresh salad.


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