• 500g minced chicken
  • 2 tbsp olive oil
  • 5 cloves of garlic (crushed)
  • 500g tomato paste
  • 200g butter
  • 350g instant lasagne sheets
  • 1 tbsp Italian herb mix
  • 3 cups milk
  • 1/3 cup plain flour
  • 3 1/2 cups shredded pizza cheese
  • Heat the oil in a frying pan. Add the crushed garlic cloves and fry the chicken mince until cooked.
  • Add the Italian herb mix and the tomato paste to the pan and fry for 3-4 minutes.
  • Add water if required and let it simmer for a few minutes. Remove from heat.
  • Heat some butter in a saucepan and add the flour and stir continuously until a uniform mixture is formed. Remove from heat and whisk in milk.
  • Return to heat and add the shredded cheese. Whisk continually until it is all combined into a sauce of desired consistency.
  • Cook for 2 minutes. Remove from heat and set it aside.
  • In a lasagne dish, place 2 spoons of the chicken mince mixture onto the bottom and spread it out.
  • Place the first layer of lasagne sheet and cover it with another layer of chicken mince mixture.
  • Place another layer lasagne sheets onto the chicken mince layer.
  • Now spread the remaining chicken mince mixture over the lasagne sheet and cover with the third lasagne sheet.
  • Pour the cheese sauce over this sheets and sprinkle the remaining shredded cheese uniformly over the top.
  • Cover the dish with a foil and bake it for 45-50 minutes in an oven preheated at 180 degrees Celsius.
  • Remove the foil and grill it on high for 10 mins.
  • Leave to stand for 10 minutes before serving.
  • Serve it with some garlic bread.
Serves 2