Ingredients Jump to Instructions ↓

  1. 2 whole chicken breasts

  2. 10-12 lasagna noodles

  3. 1 1/2 teaspoons crushed garlic

  4. 1 1/2 teaspoons crushed ginger

  5. 1 liter water

  6. 1 tablespoon flour

  7. 1/4 liter milk

  8. 1 tablespoon butter

  9. fresh ground black pepper, to taste

  10. 300 g mozzarella cheese, grated

  11. 1 packet maggie bechamel mix, for the white sauce

  12. salt

Instructions Jump to Ingredients ↑

  1. Place the chicken in a dish with the crushed ginger and garlic, salt, pepper and water.

  2. Boil till the chicken is tender and cooked.

  3. Remove chicken.

  4. Keep stock aside.

  5. Remove the bones and cut the chicken into thin strips and keep aside.

  6. Now, proceed with preparing the white sauce.

  7. If your using Maggie bechamel mix, make the sauce according to the recipe.

  8. Add little water to the stock to make 1 litre.

  9. Put it on flame.

  10. Add little flour at a time, making sure it doesn’t form any lumps.

  11. Slowly, pour in the milk.

  12. Stir until the sauce is smooth.

  13. Mix 1 tbsp.

  14. of butter and allow the sauce to simmer for a few more minutes till it thickens.

  15. Remove from heat.

  16. Set aside.

  17. In a baking dish, place some chicken at the base.

  18. Sprinkle some pepper and top with some of the white sauce and a little grated cheese.

  19. Cover it with 3-4 Lasagne strips.

  20. Continue layering the same way until all the chicken and the white sauce is over.

  21. Cover with aluminium foil.

  22. Preheat oven to 180C for 15 minutes.

  23. Bake the chicken for 30-45 minutes until the pasta is done.

  24. Remove the foil.

  25. Top the dish with the remaining cheese.

  26. Return to the oven until it turns brown.

  27. Serve hot!


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