Chicken boneless - 250 g cut in small pieces
Capsicum - 2 med size chopped in cubes
Carrot - 2 med, chopped in cubes
Onion - 3 med size cut in cubes
Tomato - 1 med chopped
Mushroom - 1 pack ( 100 g) cut and sauted in 1 tsp butter
Lasagna sheet - 6
Cheddar cheese grated - 1 cup
Mozzarrella cheese grated - 1 cup
Bechamel sauce - 1 cup
Black pepper - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt - to taste
Oil - 5 tbsp + 1 tsp
For Bechamel sauce -
butter - 4 tbsp
All purpose flour - 3 tbsp
Milk - 1 cup
Black pepper - 1/4 tsp
Nutmeg powder - 1/4 tsp
Salt - a pinch
Heat a non stick pan with butter in it on a medium heat,
add the flour and stir it continuously until it is smooth
and bubbly and the raw smell of the flour has gone. Reduce
the flame to low and add the milk in it, stir it continuously
to avoid any lumps, season it with pepper, nutmeg and salt.
if you find it thick, little milk can be added to it to give it a
left to right, from above
1. Take a large pan and boil water in it, when it comes
to a boiling point, add 1 tsp oil and salt in it. Put the
lasagna sheets in it and let it boil on a medium heat
for 8-10 minutes until it is aldente.Take it out carefully
on a dry kitchen towel, keep it aside for later use.
2. Take a frying pan and heat oil in it, add the onions and
fry it until translucent, add the carrots and chicken and
fry it for five minutes on a medium heat, add tomato, capsicum, black pepper, red chilli powder and salt.
Mix all, cover and let it cook for few minutes. Add
the mushrooms and sauté it for some time until it is
cooked. Take it off the heat.
3. Grease a square 9 inch baking dish. Divide the chicken
mushroom mix into three portion.
4. Spread the first portion of chicken mix over the greasedbaking dish, spread some bechamel sauce over it, sprinkle
grated cheese and mozzarella cheese, arrange two lasagne
sheets over it. Repeat again with the chicken mix over the
sheets, followed by bechamel sauce, cheese and mozzarella.
5. Arrange all in the same manner, the uppermost layer
should be of lasagna sheets only, then finally spread the
bechamel sauce, grated cheese and mozzarella over the
sheets. Sprinkle extra pieces of mozzarella also over the
dish before baking to give it an extra taste.
6. Cover it with a foil taking care it does not touch the
cheese and bake it on a preheated oven on 200 degree
Celsius for 25 - 30 minutes, remove foil and again bake
it for 10 minutes or until the upper layer turns to a golden
brown. Allow to stand for some minutes before serving.
Serve it hot and enjoy the heavenly taste of it.