1 chicken breast half
1 small brown onion
2 cloves garlic
1/4 medium turnip
1/4 medium swede
1 medium carrot
several leaves kale
2 red european capsicums
1 tsp crushed chilli
1 tsp dried thyme
1 tsp fish sauce (or one anchovy shredded)
1 tsp light soya sauce
2 tsp capsicum powder (paprika)
1 tin chopped tomatoes
2-3 tbsp olive oil
1 tbsp plum jam
sufficient lasagne sheets.
1/2 cup plain flour
1 cup cream
2 tsp hot english mustard
Dice onion and garlic finely, add to saucepan. Remove skin (if any) from chicken breast and knife chop into very small dice, (more coarse than mince - barely) and add to saucepan. Pare skin from, and then julienne, the turnip and swede, add those to the saucepan. Finely dice one red capsicum and add to saucepan. Peel and cube the carrot, add to saucepan. Add the olive oil, and place on high heat.
Fry until browning begins, stirring often, then add the plum jam, capsicum powder, thyme, fish oil and soya sauce, continue frying until all liquid is absorbed and browning begins again, then add tomato, and about one tin of water. (1.25 cups) Reduce to a fast simmer. Season with ground black pepper and salt to taste.
Remove stems from kale leaves, finely shred, and add to saucepan, also cut remaining capsicum to rings, quarter the rings, add to saucepan. Leave simmering for half an hour to an hour.
Dice or grate the cheese. Warm the butter in a saucepan, add a half teaspoon of salt, dissolve the English mustard, and then add the flour, stirring contantly. Keep stirring and add the cream, enough water to form a paste, and the cheese. Set aside once partially thickened.
Layer as a normal lasagne, spread a *thin* layer of filling on the bottom of dish, then layer lasagne sheets and fillng, then top with bechamel topping.
Bake in medium low oven for an hour or until a skewer meets no resistance from the pasta, and the top is golden brown.
Chicken mince might work, but I think it would be too fine. The plum jam is important.