250g lasagne sheets, pre-cooked according to directions on packet
175g mozzarella cheese, grated
250ml UHT milk
A slice of onion
2 to 3cm piece of carrot, sliced thinly
1 bay leaf
1 sprig fresh parsley
8 to 10 black peppercorns
40g plain flour
1 Bombay onion, finely chopped
2 cloves garlic, finely chopped
1 stick celery, finely chopped
75g carrot, finely chopped
400g chicken breast meat, minced
4 tomatoes, skinned and chopped
1 bay leaf
A pinch of dried oregano
Dash of dried basil
Some cooking oil
1 tbsp tomato paste
1 1/2 tsp sugar
Salt to taste
Dash of freshly grated black and white pepper
Combine and cook all the ingredients for the white sauce in a saucepan. Bring to a low simmer for a few minutes.
Remove the saucepan, cover and leave aside for 10 to 15 minutes to infuse the milk with the flavours, then strain and discard the unwanted ingredients.
Melt butter over a low heat and add in the flour. Keep stirring and cook for 40 seconds to a minute.
Pour in the flavoured milk and stir continuously for five minutes until a smooth sauce is formed. Put aside.
Heat oil in a saucepan and fry onion, garlic, celery and carrot until soft. Stir in minced chicken meat. Cook until browned.
Add tomatoes and herbs and continue to cook for 15 to 20 minutes. Stir in water, tomato paste and seasoning. Simmer gently until sauce turns thick.
To make the lasagne, first spread a layer of meat sauce on the base of a rectangular heatproof dish. Add two to three tablespoons of white sauce. Sprinkle two tablespoons of grated mozzarella cheese over the layer of sauce.
Arrange a lasagne sheet over the layer of cheese. Repeat the layering process until all the ingredients are used up. Finish with a layer of meat sauce, white sauce and mozzarella cheese.
Bake lasagne in a preheated oven at 190 ºC for 45 to 50 minutes or until the top layer turns golden brown. Serve lasagne hot.