Easy Chicken Lasagna - San Remo Malaysia

Ingredients

• Preheat oven to 180ºC.
• To make the meat sauce, heat oil in a saucepan. Add onion, carrot and garlic, cook until soft. Add minced chicken, cook until brown.
• Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and simmer gently for 20 minutes, stirring occasionally.
• To make the cheese sauce, melt butter in a separate saucepan, stir in flour and cook for 2 minutes over gentle heat.
• Remove from heat and gradually stir in the milk. Return to heat, and continue to stir until thick and smooth.
• Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts.
• To assemble the lasagna, pour ½ cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer (allow for 4 layers).
• Sprinkle with grated parmesan cheese and bake for 35-40 minutes or until cooked through.
• Allow lasagna to stand for 5 – 10 minutes before serving.