Chicken Lasagne

For preparing the sheets: In a bowl add 1 cup flour. Add 1 tsp salt, add beaten eggs, olive oil and knead into a soft dough. Cover with cling and let it rest for 15-20 minutes. Roll into thin chapatis, as thin as possible. Cut in rectangle shapes or any desired shapes. Dust with flour and keep aside.

Heat water, add salt and olive oil. Boil pasta for 5-10 minutes and transfer into an ice cold bath. Remove from water and keep on a plate. Grease each sheet with olive oil so that it does not stick.

For preparing the Bechamel sauce: In a saucepan, add butter, flour and mix well till golden. Add warm milk, little by little and mix using a whisk. Ensure it is lump free, add parmesan and mozzarella cheese, salt as per taste and pepper powder. Keep aside to cool and adjust the consistency.

Prepare Bolognese sauce: Add butter into a frying pan. Add chopped garlic and chopped onions. Saute and add chicken mince. When it cooks, add tomato paste, red chilli and mix. Grind 2 tomatoes and add that. Season with salt and sprinkle mixed herbs. Cook till desired gravy consistency is achieved. Keep aside.

Assembling all the ingredients into layers. Grease a baking tray and place lasagne sheets evenly. Spread a layer of bolognese sauce, top it with Bechamel sauce, sprinkle cheese and start another layer.

Repeat till 3 - 4 layers. On the top layer place the sheets and sprinkle enough cheese. Keep in the pre heated oven and bake for 15 minutes on 180 degree centigrade.

When done, remove and allow to cool for a few minutes. Cut in squares and serve.