CHICKEN AND MUSHROOM LASAGNA

Ingredients:

Chicken (cooked) 2 cups
Mushrooms(cooked) 2 cups
Spinach(cooked) 1 cup
Tomato sauce 2 cups
White sauce 2 cups
Mozzerella and chedder cheese mix(shredded) 1 cup
Pasta or lasagna sheets 1 pack
Parmasan cheese 2 tbsp for garnish
Basil leaves(fresh) for garnish
Butter 4 tbsp

For White Sauce
Maida ½ cup
Butter 4 tbsp
Milk as needed(about 1 liter)
Nutmeg 1 pinch
Salt and pepper to taste

Method For White Sauce:

1. add butter to a large pan, also add maida and cook for few seconds until maida is well blended with butter.
2. add milk gradually and keep stirring with the help of whisk, cook until nice and thick to sauce consistency.
3. add nutmeg , salt and pepper. Take off the heat, cover and set aside

1. add olive oil and garlic in a medium pan, sauté for few seconds, also add red chili flakes and tomato paste, mix well.
2. add tomato puree, organo and brown sugar. Season with salt
3. cook until nice thick sauce consistency.

Method for Lasagna

1. cook pasta sheets according to the instructions on the package.
2. take a big baking dish, butter the dish and spread 1 ladle of white sauce on the base
3. spread some lasagna sheets covering the entire base of the dish. Spread chicken and mushrooms, adding some spinach leaves last.
Spread one ladle full of red sauce. Place more pasta sheets, and add a ladle of white sauce.
4. keep doing the layers in the same manner until everything is utilized. The top layer should be of the white sauce.
5. sprinkle cheese mix and some butter on top of the white sauce.
6. bake in a preheated oven on 180C until nice and bubbly and the top is golden.
7. garnish with parmasan cheese and basil, serve hot with Italian bread.