Ingredients:

Chicken ragù:

• 4-5 tbsp olive oil
• ½ cup finely chopped onion
• ½ cup finely chopped carrot
• ½ cup finely chopped celery
• 2 cups chicken mince
• 2 ½ cups fresh tomato puree 
• ½ cup water
• 2 bay leaves
• 1 tbsp sugar
• Salt to taste 
• ½ tsp black pepper, freshly ground
• ½ tsp red chilli flakes
• 1 tsp dried herbs: thyme, oregano

Béchamel sauce:

• 3 cups milk
• 3 tbsp butter
• 3 tbsp plain flour
• 1 tbsp finely chopped garlic

To assemble:

• 12 pieces of lasagna sheets
• 2 cups grated mozzarella cheese
• 1 cup fresh herbs: basil, thyme, oregano

Process:

Make the chicken ragù:

1. Sauté onion, carrot and celery in olive oil.
2. Season with salt and cook on low with the lid on for 10-15 minutes.
3. Add chicken mince and sauté for 5 minutes.
4. Add tomato puree, water and stir well. Season with salt.
5. Add in the spices and herbs. Taste and season with salt and sugar as needed.
6. Simmer with the lid on for 30 minutes on low heat.

Make the béchamel sauce:

1. Sauté garlic in butter.
2. Make the rue by adding in the flour and cook for 2-3 minutes.
3. Add in milk little by little and whisk well so no lumps are formed.
4. Cook till sauce thickens, then remove off heat.
5. Season with salt and pepper.

Assemble & bake the lasagna:

1. Preheat oven to 180°C.
2. ​In a rectangular glass or ceramic baking dish, spread a thin layer of béchamel sauce. Place the lasagna sheets in a uniform layer next. (There is no need to pre cook the lasagna sheets as they cook in the liquid from the sauces.)
3. Next spoon a generous layer of the chicken ragù, followed by the béchamel, grated cheese and fresh herbs.
4. Add another layer of pasta and repeat the process until all the ingredients are used up. You should have 3 layers of pasta and the sauces.
5. For the top most layer, spread a generous amount of béchamel sauce and cover it with grated cheese.
6. Cover the lasagna dish with aluminium foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes until the top layer has golden brown spots all over.
7. Take out of the oven onto a cooling rack and let the lasagna rest for 10-15 minutes before cutting and serving. Serve hot with some toasted garlic bread.