To make white sauce,
melt butter in a non-stick pan. Add refined flour, mix and saute on low heat for 2-3 minutes.
Add 1 cup milk, whisk
well. Add another cup of milk and whisk well so that there are no lumps.
Add processed cheese
and salt and stir continuously, on low heat, till it becomes thick and coats the back of a spoon. Transfer into a bowl and set aside to cool.
Heat 1 tbsp of oil in
another non-stick pan. Add garlic and saute till fragrant but not brown.
Add tomato concasse,
chicken mince, sugar, pepper powder, mixed herbs, bay leaves and salt and mix well. Cook for 5 minutes. Add 1 cup stock, mix, cover and cook for 5 minutes on low heat. And parsley and mix.
To make pasta, take
flour in a bowl and make a well in the middle. Break the egg into the well, add olive oil and salt. Mix with fork till the mixture becomes crumb like.
Knead the pasta
dough with your palms, stretching it and folding it back for atleast 10 minutes, or till the dough is smooth. Cover with a wet cloth so that it does not dry and refrigerate it for 20 minutes.
Preheat oven to
Dust some dry flour on
the worktop, keep the dough on it and roll into a long thin sheet. Cut into 4 equal parts and keep them on a floured plate.
Grease a baking dish
with some butter. Pour 3 tbsps white sauce and spread on the base. Keep 1 sheet of lasagna, spread another layer of white sauce, a layer of chicken tomato mixture followed by layers of mozzarella cheese and processed cheese. Keep one more of lasagna sheet and repeat the layers of white sauce, chicken-tomato mixture and both the cheese. Repeat these layers till all the ingredients are used up.
Keep the dish in the
preheated oven and bake for 20 minutes.
Take the dish out of
the oven, cut into wedges and serve hot.