Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up
Once the oil is hot, saute the garlic and onions
Add the chicken breast then cook until color turns light brown (about 5 minutes)
Add water and chicken cube then simmer for 10 minutes
Put-in carrots and potatoes and simmer for 5 minutes
Add the green peas, raisins, and 1 teaspoon sugar then simmer for another 5 minutes
Sprinkle ½ teaspoon salt and pepper. Turn off the heat, drain the excess liquid, and set aside.
Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, 4 tablespoon. sugar, baking powder, and ½ teaspoon salt. Mix well using a wire whisk.
Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to ease the process.
Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.
Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique)
After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.
Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.
Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.
Prepare the meat sauce by heating the oil in a pan.
Once the oil is hot, saute the onion until it turns soft.
Add the ground beef and cook until it browns.
Pour-in the diced tomatoes. Let boil and simmer for 10 minutes.
Add the tomato paste. Stir and cook until the sauce thickens.
Add salt and pepper to taste. set the meat sauce aside.
Meanwhile, prepare the mornay sauce by melting the butter in a saucepan.
Once the butter melts, gradually add the flour. Stir and cook in low to medium heat until the flour absorbs the butter (around 2 minutes).
Pour the milk in the sauce pan. Stir to dilute the flour and butter.
Add Parmesan cheese. Stir and cook until the sauce thickens. Set aside.
Preheat oven to 350F.
At this point, we have the meat sauce and mornay sauce ready. Assemble the lasagne by arranging the lasagne pieces in a baking pan. Line the oven-ready lasagne at the bottom of the pan. Top the first layer with ⅓ of the meat sauce. Top the meat sauce with spinach. Pour a quarter (1/4) of the mornay sauce over the spinach and spread until the entire pan is covered. Do this step 2 times more so that you will have 3 layers in the pan.
Top the last layer with lasagne pieces then pour and spread the remaining mornay sauce on top. Sprinkle sharp cheddar cheese on top.