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1
Place the chicken in a dish with the crushed ginger and garlic, salt, pepper and water.
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2
Boil till the chicken is tender and cooked.
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3
Remove chicken.
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4
Keep stock aside.
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5
Remove the bones and cut the chicken into thin strips and keep aside.
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6
Now, proceed with preparing the white sauce.
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7
If your using Maggie bechamel mix, make the sauce according to the recipe.
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8
Add little water to the stock to make 1 litre.
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9
Put it on flame.
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10
Add little flour at a time, making sure it doesn't form any lumps.
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11
Slowly, pour in the milk.
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12
Stir until the sauce is smooth.
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13
Mix 1 tbsp.
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14
of butter and allow the sauce to simmer for a few more minutes till it thickens.
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15
Remove from heat.
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16
Set aside.
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17
In a baking dish, place some chicken at the base.
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18
Sprinkle some pepper and top with some of the white sauce and a little grated cheese.
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19
Cover it with 3-4 Lasagne strips.
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20
Continue layering the same way until all the chicken and the white sauce is over.
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21
Cover with aluminium foil.
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22
Preheat oven to 180C for 15 minutes.
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23
Bake the chicken for 30-45 minutes until the pasta is done.
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24
Remove the foil.
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25
Top the dish with the remaining cheese.
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26
Return to the oven until it turns brown.
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27
Serve hot!
