CHICKEN LASAGNA

INGREDIENTS:

Chicken Boneless (cut into cubes) 300 g
Capsicum Medium (cut into cubes) 1 
Carrot Medium (cut into cubes) 1 
Onion Medium (cut into cubes) 1 
Cheddar Cheese (grated) 1 ½ cup
Garlic (chopped) 1 tbsp
Milk 3 cups
Cooking Oil 6 tbsp
Salt 1 tbsp
Bake Parlor Lasagna and White Sauce Mix Sachet (inside the pack)

METHOD:

Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta, mix well and arrange the sheet straight on a plate and set aside.
In a pan, add remaining oil on medium heat and add garlic. Fry for a minute.
Add chicken and fry for 5 minutes. Add Bake Parlor Spice Mix Sachet along with vegetables and cook for 2 minutes on high heat. Remove and set aside.
In a bowl, add 3 cups of milk and add white sauce sachet and cook on medium heat, while continuously stirring till the sauce thickens. Remove and set aside. Now in an ovenproof dish, first layer half of the chicken and vegetable mix and level then 1/3 of the white sauce, 1/3 of grated cheddar cheese and then the pasta sheet. Make sure there are no gaps in between the sheets. Repeat the same process again. On the top of pasta layer, spread the remaining white sauce covering the pasta. Spread remaining cheese on top. Preheat the oven on high for 15 minutes. Place the dish in the center of the oven and bake for 15 minutes. Remove and serve hot.