What you need
Lasagna sheets 1 packet
Spaghetti ½ packet
Bread crumbs 1 cup
For the meat sauce
Chicken mince 500 gm
Garlic 4-6 cloves (finely crushed)
Onion about ¾ cup (chopped)
Capsicum 1 large (seeds and veins removed, diced)
Tomatoes 2-3, medium (sliced and chopped)
Tomato paste 1 cup
Tomato sauce/ tomato ketchup ¾ cup
Oregano ½ cup
Dried/ fresh basil 1 cup (optional)
Salt and black pepper to taste
Cooking oil as required
For the white sauce
Butter 2 tablespoons
Plain flour ½ cup
Milk ½ litre
Mozzarella cheese 4 tablespoons (grated)
For the toppings
Cheddar cheese 1 cup grated
Oregano 1 teaspoon (if dried), 1 tablespoon (if fresh)
What to do
- Separately boil lasagna sheets and spaghetti, as per cooking directions given on the packet, and set aside.
For the meat sauce
- In a saucepan, heat oil, add garlic, and sauté for 2-3 minutes, until it gives off its aroma and turns golden brown.
- Add chopped onions and sauté for another 2-3 minutes or until they turn transparent.
- Add minced chicken and cook till it changes colour and becomes tender.
- Add tomatoes, tomato paste, and tomato ketchup. Mix well.
- Season with salt and black pepper, and adjust according to taste. Sauté for another couple of minutes, and then add boiled spaghetti, oregano, and basil.
- Finally, add capsicum and let it simmer for a minute. Make sure the vegetable is not over-cooked and does not lose its crunch.
- Give the sauce one good last stir and keep it aside.
For the white sauce
- Melt butter in a separate pan. Add flour to it and sauté until the two are well-blended.
- Now add milk and mozzarella cheese to the mixture, and mix well until it thickens.
- Sprinkle salt and black pepper as per taste.
- Make sure you taste the sauce before adding any more salt to it because the mozzarella cheese is quite salty itself.
Assembly
- Take a large skillet or a heavy-bottomed pan. Warm it on a medium-low flame and brush it with oil so that the mixture does not stick to the bottom. Remove it from heat, and ladle a layer of 1/3 of meat sauce. Arrange lasagna sheets over it in such a manner that they fit the bottom and don’t overlap. Then spread a layer of 1/3 of white sauce.
- Repeat the layers such that both the sauces are alternately layered up with the lasagna sheets.
- Top it with bread crumbs, and grated mozzarella and cheddar cheese.
- Keep the skillet or the pan on a low flame.
- When the cheese turns golden, yummy chicken spaghetti lasagna is ready.
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