Lasagne VS Lanyanza


Pasta is typically made from a dough created with flour, eggs and water, formed into sheets or shapes then boiled or baked. I don’t believe you need one of those pasta rolling contraptions to make your own pasta. It is actually surprising given the ease of making pasta, that a lot of people are not making their pasta fresh as yet.

I have never made pasta from scratch, but it is definitely one of the things on my ‘must try’ in the kitchen list. One of my steps towards making my own pasta was making a Lasagne (BW social media now religiously calls it lanyanza after a TV show faux pas, lol). My sister used to be obsessed with lasagne, I myself have only ever had one, it was a vegetable lasagne and very delicious. I have never had an opportunity to have it again or try a different type. After mastering the different variations of lasagne, I will be making fresh pasta next.

The layers in this dish are what make it so attractive. Carefully crafted, the end result is a delicious flavour packed art piece. Comfort food doesn’t get better than this rich creamy dish which can be made with any meat of choice.

I recently made a tasty alternative with pulled chicken breast (my husband wanted to marry me again, a re o ntsha magadi double). It was an idea I toyed with for a while but it was quite a last minute decision to finally make it, so when I went out for chicken mince there was not any available.

When you are planning to create a dish you have never made before, it is very important not to give up or get discouraged if you are met with challenges. Search for substitutes or alternatives and think outside the box to own the dish (nothing wrong with making your own style for the first try). This is how I arrived to the conclusion that pulled chicken was not a far off idea from minced-meat.


3 skinless Chicken Breast

6 to 10 Lasagne Sheets Chicken Stock

¼ Cup Boiling Water

1 Tub Cream Cheese Mozzarella Cheddar Pasta Sauce


Prepare lasagne sheets as per directions on the box. Bring a large pot of lightly salted water to a boil. Cook lasagne noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred. Preheat oven to 180 degrees C. Dissolve the chicken stock in hot water. In a large bowl, mix the chicken with the stock, cream cheese, and 1 cup mozzarella cheese. Spread 1/3 of pasta sauce in the bottom of a baking dish. Cover with the chicken mixture and cheddar if desired, and top with lasagne sheets; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese Cover with foil and bake for 45mins Remove foil and broil until golden

Editor's Comment
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