500g chicken fillet (cubed)1 teaspoon salt1 teaspoon dhana jeeroo powder¼ teaspoon turmeric powder½ teaspoon white pepper powder1 teaspoon ground green chillies2 tablespoon ground garlic paste1 tablespoon lemon juice2 tablespoon oil1 ½ cups frozen corn1 cup diced green pepper2 large carrots (grated) Bechamel Sauce (a.k.a white sauce):60g butter1 litre milk⅓ cup flourSalt + pepper (to taste) Also needed:1 box lasagna sheetsCheddar/ gouda cheese and mozzarella cheese (grated)Freshly cracked black pepperDried oregano
1. Heat oil in pot. 2. Add all spices, garlic, chillies, lemon and chicken and cook till halfway done.3. Add corn, peppers and carrots and cook till chicken is done. Leave aside.4. For the sauce, melt butter on medium heat in a deep pot. 5. Add milk and heat through, then add flour and whisk till smooth.6. Bring to boil, continuously whisking to avoid lumps until a thickened pouring consistency is reached.7. Season with salt and pepper.8. Ladel some sauce in a casserole dish.9. I make 3 layers, using a large rectangle casserole dish. So I divide pasta, filling and sauce accordingly. 10. Place on uncooked lasagna sheets.11. Spoon on some sauce, covering sheets, then spoon on some cooked chicken and sprinkle some cheese.12. Repeat layers, ending with chicken.13. Sprinkle on cheese, black pepper and oregano.14. Cover with foil and bake in preheated oven at 180°Cup for 45min. 15. Leave aside for 10min before serving. Note: You may use frozen mixed veg if you'd prefer over the fresh veg. I serve with Tabasco/ Soul Fire sauce for a little more flavour.