Chicken Lasagna

Methods

• To make white sauce, melt butter in a non-stick pan. Add refined flour, mix and saute on low heat for 2-3 minutes.
• Add 1 cup milk, whisk well. Add another cup of milk and whisk well so that there are no lumps.
• Add processed cheese and salt and stir continuously, on low heat, till it becomes thick and coats the back of a spoon. Transfer into a bowl and set aside to cool.
• Heat 1 tbsp of oil in another non-stick pan. Add garlic and saute till fragrant but not brown.
• Add tomato concasse, chicken mince, sugar, pepper powder, mixed herbs, bay leaves and salt and mix well. Cook for 5 minutes. Add 1 cup stock, mix, cover and cook for 5 minutes on low heat. And parsley and mix.
• To make pasta, take flour in a bowl and make a well in the middle. Break the egg into the well, add olive oil and salt. Mix with fork till the mixture becomes crumb like.
• Knead the pasta dough with your palms, stretching it and folding it back for atleast 10 minutes, or till the dough is smooth. Cover with a wet cloth so that it does not dry and refrigerate it for 20 minutes.
• Preheat oven to 200º C.
• Dust some dry flour on the worktop, keep the dough on it and roll into a long thin sheet. Cut into 4 equal parts and keep them on a floured plate.
• Grease a baking dish with some butter. Pour 3 tbsps white sauce and spread on the base. Keep 1 sheet of lasagna, spread another layer of white sauce, a layer of chicken tomato mixture followed by layers of mozzarella cheese and processed cheese. Keep one more of lasagna sheet and repeat the layers of white sauce, chicken-tomato mixture and both the cheese. Repeat these layers till all the ingredients are used up.
• Keep the dish in the preheated oven and bake for 20 minutes.
• Take the dish out of the oven, cut into wedges and serve hot.