Curried Teriyaki Chili Pasta Rolls
by Faezah Ehsaan
Delicious juicy lasagna sheet rolled in teriyaki meat. ENJOY!!
5 chicken fillets, 3 inches in diameter
6 tablespoons teriyaki sauce
5-6 leaves of iceberg lettuce
1 cup grated mozzarella cheese
10 parboiled lasagna sheets
1/2 cup cherry tomatoes
1 tablespoon butter
1 tablespoon onion paste
1 tablespoon paprika powder
1/2 teaspoon red chili flakes
Preheat oven to 420F F (220C) degrees Hammer the fillets and marinate with teriyaki sauce. After about 30 minutes, cut the fillets in halves.
Next, lay the parboiled lasagna sheets horizontally. Spread tomato paste on one side and place a lettuce leaf on top. Then spread some grated mozzarella cheese on top of the lettuce leaf.
Now place the marinated fillet horizontally on top of the cheese and wrap the lasagna to form a roll. Stick a toothpick or a wooden skewer into the roll.
After preparing the rest of the rolls in the same way set them on a greased oven tray and bake for 20 minutes or until the fillet is fully cooked.
Melt butter in a deep bottomed pan. Add onion paste,paprika powder,chili flakes, cherry tomatoes and 2 tablespoons teriyaki sauce. Cook on low flame until the gravy thickens. Finally, add the baked lasagna rolls and cook for another 5 minutes.