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Chicken Lasagna Written Recipe With Directions

Ingredients:

-Water (pani) 3 liters
-Salt (namak) 1 tbs
-Cooking oil 2 tbs
-Lasagna sheets
White Sauce:
-Butter (makhan) 2 tbs
-Cooking Oil 1 tbs
-All-purpose flour (Maida) 2 tbs
-Milk pack 1cup
-Black pepper (kali mirch) powder ½ tsp
-Red chilli flakes (adh khuti lal mirch) ½ tsp
-Salt (namak) ½ tsp
-White pepper (safaid mirch) powder ½ tsp
-Mozzarella/pizza/cheddar cheese crushed 2 tbs
-Tetra pack cream 2 tbs or Balai
Chicken Filling:
-Water (pani) as needed
-Tomato (tamatar) 4 (apply cuts on the top)
-Cooking oil 3 tbs
-Onion (piyaz) chopped 1 big size
-Garlic (lehsan) cloves chopped 6
-Chicken mince 500 g (Passed through a meat mincer once)
-Red chili (lal mirch) powder ½ tsp
-Paprika Powder 1 tsp
-Salt (namak) 1 tsp
-Red chili flakes (adh khuti lal mirch) 1 tsp
-Light Soya Sauce 1 tbs
-Chicken powder 1 tbs or chicken stock
-Tikka Masala ½ tsp
-Tomato ketchup/chili ketchup/pizza sauce
-Capsicum without seeds (Shimla mirch) chopped 1
-Carrot (gajar) chopped 1 optional
-Water (pani) 1 cup
-Slice Cheese as needed
-Olives

Directions:

Step1:
-In a pan, add butter and cooking oil. Melt the butter on medium-low flame.
-When ¼ tbs butter is left, add all-purpose flour and roast it on medium-low flame.
-On low flame, add ½ cup milk pack and mix well.
-Add black pepper powder, red chili flakes, salt, white pepper powder, and mozzarella cheese. Mix and cook it for 1 min on medium-low flame.
-Now, add ½ cup of milk pack. Mix and cook.
-If the sauce is thick, add 2 tbs milk if needed.
-Add tetra pack cream. Mix well and cook it for 2 minutes.
Step 2:
-In a wok, add water and bring it to a boil. Then add salt and cooking oil.
-Add Lasagna sheets and boil them for 7 minutes. Then strain & rinse with tap water. Add ½ tbs cooking oil & set aside.
Step 3:
-In a pan, add water and tomatoes and bring it to a boil.
-Bring out the tomatoes to a plate. Peel off the tomatoes, then fine-chop them and set aside.
-In another pan, add cooking oil and heat it. Add onions and cook it for 1 min on medium flame.
-Add garlic cloves. Mix well.
-Now, add chicken mince and cook well for 4-5 minutes until the color of the chicken mince changes.
-Add red chili powder, paprika Powder, salt (namak), red chili flakes, light soya sauce, chicken powder, and tikka masala. Mix well for 2 minutes on medium-low flame.
-Add the boiled and chopped tomatoes or tomato puree. Cook for 2 minutes until the water of the tomato is dry.
-Add tomato ketchup, capsicum, carrot, and water. Cover and cook it for 7- minutes on medium-low flame.
-Cook it for 2 minutes on high flame. Then, set aside.
Step 4:
-In a baking dish, spread white sauce, cover it with lasagna sheets, add the chicken filling, then cover it with a slice of cheese.
-Again, pour white sauce. Then, add a chicken filling layer and cover it with lasagna sheets. Cover it with a slice of cheese and pour white sauce again.
-Third time, add the chicken filling layer, cover it with lasagna sheets, and cover it with mozzarella cheese.
-Sprinkle red chili flakes. Garnish with julienne capsicum and olives.
-Preheat the baking oven for 5 minutes at 180 C.
-Bake for 20 minutes at 180 C or until cheese is golden brown.
-The lasagna is ready! Serve and enjoy.

Tips and Tricks:

-Avoid using a chopper to chop ingredients.

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