- Chicken mince 950 g
- Bay leaf 1
- Spring onion chopped 3
- Garlic paste 1 tsp
- Salt to taste
- blended 4 medium size
- Tomato ketchup 3 tbsp
- Red chili powder 1 1/2 tsp
- Chili garlic sauce 1 tbsp
- Soya sauce 1 tsp
- Paprika 1/2 tsp
Heat the pan add 2 tbsp of oil. Add onion and bay leaf, sauté till onion turned pink.
Add chicken mince sauté till chicken water dries add garlic paste and all the other spices.
Add blended tomato and ketchup. Mix everything well. Keep the flame low and cover the lid. Let the mince completely cooked, dried and get tender.
Heat the pan add 2 tbsp of butter and 2 tbsp of oil. Add 3 tbsp of All purpose flour. Flame should be low. Sauté and quickly mix with the hand blender.
Start adding milk in intervals. Add half cup at a time and quickly mix, so there won’t be any lump.
Add 2 cups of milk. Add 1 chicken cube, salt to taste, 1 tsp black pepper powder, 1 tsp white pepper powder, 1/2 tsp red chili flakes, 1 tsp oregano. Mix everything well.
Add 125 ml thick cream. Now keep the flame to medium and keep stirring until you get your required consistency.
Check highlights continental section for white sauce consistency.
Preheat the oven to 350 degrees F or 180 degrees C. Grease the 8 * 11 inch pan. Layer the 3 boiled lasagna sheets in dish. Then layer the chicken mince.
Then layer with white sauce. Repeat the layers twice. Spread the shredded cheese 300 g (mozzarella and cheddar mixed) on top and bake it for 15 to 20 mins. Broil for 2 mins for good golden color from top.