Chicken Lasagna by Shireen Anwer

Ingredients:

• Chicken boneless 300 gm
• Capsicum 1
• Carrot 1
• Onion 1
• Cheddar cheese 1-1/2 cup
• Garlic 1 tbsp
• Cooking oil 6 tbsp
• Salt 1 tbsp
• Milk 3 cups
• Bake parlor lasagna, white sauce and masala mix sachet
  

Method:

1. Boil lasagna in salt water for 5-7 minutes until it remains 1/4. Now drain hot water, put cold water, put 1 tbsp oil, mix it nicely, keep lasagna sheets straight in plate and keep it aside.
2. Put remaining oil in frying pan, when it is medium hot, add garlic and fry it.
3. Then add chicken boneless cubes and fry for 5 minutes.
4. Now add bake parlor masala mix, capsicum, carrot and onion and fry on high flame for 2 minutes. Then remove from stove and keep it aside.
5. Now take milk in bowl, mix white sauce, stir it, cook it until thick, remove from stove and keep it aside.
6. Mix half chicken and vegetables in oven proof dish and make layer.
7. Now put 1/3 white sauce.
8. Sprinkle cheddar cheese on top and spread lasagna sheets like that no space remains in between sheets.
9. Repeat this method one more time.
10. Spread white sauce on top of lasagna sheets like that it cover lasagna sheets completely and spread remaining cheese.
11. Heat oven before 15 minutes, keep dish in center of oven and bake for 15 minutes.
12. Then take out from oven and serve hot.