Heat oil in saucepan; saute chicken, onion, garlic, chilli, bell pepper, carrots and leeks
Add the tomato paste and palm sugar and cook till vegetables start to caramelize
Pour in the stock and simmer for 30 – 45minutes till the sauce thickens
In a separate saucepan melt butter and stir in the flour till it becomes a crumble
Pour in warmed milk and stir; season with salt, pepper and nutmeg
Add half the parmesan cheese and 100g mozzarella cheese; stir, remove from heat and set aside
Boil a pot of salted water and parboil the lasagna sheets.
Combine the cheese sauce and chicken mix together to form a ‘pink’ sauce
Assemble the lasagna in a glass or earthenware dish
Spread a layer of sauce at the base of the dish, and cover with a layer of pasta
Spread another layer of sauce, sprinkle mozzarella and parmesan cheese and place pasta perpendicular to the first layer
Repeat till the top of the dish; sprinkle cheese liberally and bake in a preheated oven at 180°c till the cheese is melted and golden
Sprinkle fresh basil and serve
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