200 gr (7 oz) spinach
Pinch of mace
500 gr(around 1 lbs) minced chicken
1 TSP garlic powder
8 lasagna noodles
50 gram(2 oz) Parmesan or mozzarella
The Caesar curd (recipe follows)
¼ cup extra virgin olive oil
1 TBSP fish sauce
1 TBSP creamed fish roe
½ cup Parmesan
½ TSB granulated garlic powder
White pepper to season
*For a richer version use an egg with two yolks. If so, the sauce will be rich and velvety. Using whole eggs however makes the sauce fluffy and a dish more of breakfast type. This whole egg version will be lighter with a dryer texture.
Mix the eggs along with oil, fish sauce and lemon juice.
|Heat over double boiler or very low heat until the curd thickens. Make sure the curd does not scramble. If so, blend and return to the heat.|
Add Parmesan, white pepper (no salt as other ingredients are very salty) and garlic powder. Set aside.
Wilt spinach leaves with salt (not liberally as the curd is salty) and pepper and a touch of mace. Set aside.
In the same pan, brown the chicken (any sausage is also usable). Season with salt and pepper and garlic powder.
Assemble lasagna with layers of meat, curd and wilted spinach. Top with Parmesan or mozzarella and bake at 375F (195C) for 30~40 minutes.