Chicken Lasagne

The Ingredients Main Ingredients 1 packet lasagne skin 1 kg chicken bolognaise (recipe included) 1 litre béchamel sauce (recipe included) 100 gm shredded mozzarella cheese 100 gm grated parmesan cheese Béchamel Sauce 1 litre fresh milk 1 pc yellow onion 1 pc bay leaf 3 pcs clove 50 gm flour 4 tbsp unsalted butter 1 pinch nutmeg powder To taste salt and pepper Chicken Bolognaise 1 kg minced chicken 50 gm carrot-finely minced 50 gm celery-finely minced 50 gm onion-finely minced 80 gm tomato paste 50 gm tomato puree 1 pc bay leaf 5 gm fresh thyme 1 litre brown sauce 4 tbsp olive oil To taste salt and pepper

The Methods 1. Cook the pasta sheets in boiling water until it turns tender. Drain and rinse with cold water. 2. Spread one layer of chicken bolognaise sauce in lasagne pan, followed by one layer of lasagne sheet. 3. Spread one layer of béchamel sauce over these sheets then sprinkle with cheese. 4. Repeat steps 2 and 3 until all sheets are used, topping the dish with the final layer of béchamel and cheese. 5. Bake in oven for 40 minutes at 160ºc. Béchamel Sauce 1. Melt butter in heavy saucepan and add flour. Cook for 1 minute. 2. Slowly add in milk, stirring constantly to prevent curdle. 3. Add in onion, bay leaf and clove. Simmer for 10 minutes. 4. Simmer until sauce has thickened, then season with salt, pepper and nutmeg. 5. Set aside to cool. Chicken Bolognaise 1. Heat oil in pan, and then add the chopped vegetables and sauté till softened. 2. Add the minced chicken, cook till meat is brown. 3. Add the bay leaf and fresh thyme, sauté for 5 minutes. 4. Add tomato paste and tomato puree, simmer for 15 minutes. 5. Pour brown sauce and simmer for 30 minutes. 6. Season to taste and remove from heat.