Ingredients:

• Makhan (Butter) 2 tbs
• Maida (All-purpose flour) 2 tbs
• Doodh (Milk) 1 & ½ Cup
• Safed mirch powder (White pepper powder) ½ tsp
• Himalayan pink salt ½ tsp or to taste
• Cooking oil 3 tbs
• Lehsan (Garlic) chopped 2 tsp
• Pyaz (Onion) chopped ½ Cup
• Chicken qeema (Mince) 300g
• Tamatar (Tomatoes) pureed 2 medium
• Tomato paste 1 & ½ tbs
• Himalayan pink salt 1 tsp or to taste
• Paprika powder 1 tsp
• Kali mirch powder (Black pepper powder) ½ tsp
• Dried oregano 1 tsp
• Water ¼ Cup or as required
• Lasagna sheets 9 or as required (boiled as per pack's instruction)
• Cheddar cheese grated as required
• Mozzarella cheese grated as required
• Dried oregano to taste
• Lal mirch (Red chilli) crushed to taste
• Fresh parsley

Directions:

Prepare White Sauce:

• In a frying pan, add butter & let it melt.
• Add all-purpose flour, mix well & sauté for 30 seconds.
• Add milk & whisk well.
• Add white pepper powder, pink salt, mix well & cook until it thickens (1-2 minutes) & set aside.

Prepare Red Chicken Sauce:

• In the same frying pan, add cooking oil, garlic, onion & sauté for 1-2 minutes.
• Add chicken mince & mix well until it changes color.
• Add pureed tomatoes, tomato paste, pink salt, paprika powder, black pepper powder, dried oregano & mix well.
• Add water & mix well, cover & cook on low flame for 8-10 minutes then cook on high flame for 1-2 minutes.

Assembling:

• In a (7.5 X 7.5 inch) oven safe baking dish, add & spread red chicken sauce, lasagna sheets, white sauce, red chicken sauce, cheddar cheese, mozzarella cheese, lasagna sheets, white sauce, red chicken sauce, cheddar cheese, mozzarella cheese, lasagna sheets, white sauce, cheddar cheese, mozzarella cheese, dried oregano & red chilli crushed.
• Preheat microwave oven at 180C for 10 minutes.
• Bake in preheated convection oven at 180C for 12-14 minutes.
• Garnish with fresh parsley & serve!