• Ingredients:
• Fresh basil leaves 1 Cup (25g)
• Almonds 10-12
• Garlic 3-4 cloves
• Crushed black pepper 1 tsp
• Himalayan pink salt ½ tsp or to taste
• Lemon juice 3 tbs
• Extra virgin olive oil 1/3 Cup
• Cooking oil 2-3 tbs
• Chopped garlic 2 tsp
• Chicken mince 500g
• Paprika powder 1 tsp
• Roasted & crushed cumin seeds 1 tsp
• Himalayan pink salt 1 tsp or to taste
• Dried oregano 1 tsp
• Black pepper powder 1 tsp
• Chopped onion 1 medium
• Cooking oil 1-2 tbs
• Spinach leaves 1 Cup
• Butter 3 tbs
• All-purpose flour 1/3 Cup
• Olper's Milk 4 Cups
• White pepper powder ½ tsp
• Crushed black pepper ½ tsp
• Garlic powder 1 & ½ tsp
• Chicken powder 1 tbs Substitute: Chicken cube one
• Himalayan pink salt 1 tsp or to taste
• Olper's Cheddar cheese 2-3 tbs (50g)
• Olper's Mozzarella cheese 2-3 tbs (50g)
• -Lasagna sheets (boiled as per pack’s instruction)
• Olper's Cheddar cheese
• Olper's Mozzarella cheese
• Basil leaves

Directions:

• Prepare Pesto Sauce:
• Blend fresh basil leaves, almonds, garlic, black pepper, pink salt, lemon juice, and olive oil in a grinder.
• Prepare Chicken Filling:
• Cook chicken mince in a frying pan with garlic, paprika powder, roasted cumin seeds, salt, dried oregano, black pepper powder, and onion. Add sauteed spinach and set aside.
• Prepare White/Bechamel Sauce:
• Melt butter in a pan and add all-purpose flour. Mix and then add milk, white pepper powder, crushed black pepper, garlic powder, chicken powder, and salt. Add cheddar and mozzarella cheese, prepared pesto sauce, and set aside.
• Assembling:
• Layer the lasagna sheets, white sauce, pesto sauce, chicken filling, cheddar cheese, mozzarella cheese, and sauteed spinach. Repeat the layers and bake in a preheated oven at 180°C for 20-25 minutes. Sprinkle fresh basil leaves on top before serving.