Chicken Mushroom Lasagna

Methods:

1. Cook lasagna pasta sheets according to instructions on package. Drain and set aside.
2. In a medium saucepan, melt butter over medium-low heat. Add in flour and stir until smooth. Cook until the mixture turns into a light brown sandy paste (about 5 to 6 minutes).
3. In a separate saucepan, heat the milk until almost boiling, pour the hot milk into the butter mixture 1 cup at a time, whisking continuously until smooth with a wire whisk. Add in cheese and bring to a boil. Cook for about 5 minutes, stirring constantly until well combined. Remove from heat, season with salt and ground black pepper.
4. In a medium saucepan, heat olive oil over medium heat. Fry garlic and onion for 2 to 3 minutes, ntil wilted. Add in minced chicken and fry for about 5 minutes. Add in tomato puree, tomato paste, mixed herbs and mushrooms. Leave to simmer on low heat for 10 to 15 minutes until chicken is thoroughly cooked. Season with sugar, salt and black pepper.
5. In a 13 x 19 inch baking dish, place 3 sheets of lasagna pasta, layer with ⅓ of the cheese sauce, followed by ⅓ of the chicken mushroom sauce. Repeat with the remaining layers. Sprinkle shredded cheddar or mozzarella cheese on the top layer. Cover with aluminium foil and bake in a preheated 190°C oven for 25 to 30 minutes or until bubbly. Uncover the foil and bake for another 5 minutes. Remove from oven and leave aside for 10 minutes to cool slightly. Cut into 6 portions and serve warm with fresh vegetable salad for a more balanced meal.

Get your kids involved! Here are some tasks you can assign them:

1. Spreading different layers of lasagne pasta with cheese sauce and chicken mushroom sauce
2. Sprinkling cheese on the top layer