While  craving for  some comfort food set’s in  — do try this creamy chicken lasagna with layers of cheese and  Bechamel Sauce — and Christmas round the corner  ,  with slight chill in the air  — it will be nice to bite into a large  piece of  Chicken Lasagna—
Main Ingredients:

• 250 gm of chicken kheema
• 9 to 10 lasagna noodles or sheets
• 1/2 cup butter
• 1 chopped onion
• 2 cloves of minced garlic
• 1/2 cup of all-purpose flour
• 2 tbsp of tomato ketchup
• 1 tsp of salt
• 1 1/2 cups of milk
• 4  cups of shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 tsp  each of dried basil , oregano and black pepper
• 1/4 cup of parsley
• 1/2 cup of grated parmesan cheese for topping

Method:

Cook the lasagna sheets as per instruction on the packet. I cooked it for 7 to 8 minutes in salty water and then rinsed it in cold water and kept it aside.
Chicken Mixture

Heat 2 tsp of oil on a non-stick pan , fry onion and garlic together , after they turn translucent — add in the chicken kheema , fry it for 4 to 5 minutes, mix in salt, some tomato ketchup , ground black pepper , oregano, basil and saute for  4 to 5 minutes then  add some warm water and cook until the chicken is done.
Bechamel Sauce

Melt  butter on another non- stick pan , add in the all purpose flour saute for a minute or so then gently add in milk stirring simultaneously in order to avoid lumps — Stir in some cheese   — season it with some salt and black pepper — when it turns into a thick consistency turn off the heat and set it aside—

Layering:

Spread some white sauce on a baking dish , then 1/3 of the lasagna sheets , mozarella cheese and prepared chicken mixture —

Repeat the same process until the last layer is that of lasagna sheets —
Top it with parmesan cheese —
Bake for  35 to 40 minutes in a pre heated oven —