Dhayaati’s chicken lasagna

• In a big sauce pan, heat up the oil on a mid-low heat
• Cook the onions, the garlic and the peppers till they become tender.
• Add the ground chicken and cook till its color changes
• Add the tomato paste, the tomato purée, the sugar, the origano, the basiclic and salt and pepper to your taste.
• Cover it up and bring it to a boil, lower the heat and let it simmer during an hour.

Bechamel sauce: 

• In a medium sauce pan, melt the butter. Add the flour and mix it till the texture becomes homogenous during one minute.
• Add the milk little by little and whisk continuously till it thickens.
• Let it cook for 10 minutes while whisking.
• Add the nutmeg, the salt and pepper and let it aside till you need it.
• Put some oil on a lasagna pan to grease it up.
• Pre-cook lasagna following the instructions of the package and drain them well before use.

Assembling the lasagna:

• Preheat the oven to 180°
• Put a fine layer of chicken mixture hen a fine layer of bechamel sauce.
• Put a lasagna sheet on the mixture and press on it gently.
• Repeat the steps till you finish the mixture
• Place a lasagna sheet on the top and put the remaining bechamel sauce on top. Sprinkle with grated parmesan on top and cover with aluminium foil (without it touching the lasagna)
• Cook i for 25 minutes with the foil then for 25 minutes without.