Ingredients

• 400g lasagna sheets
• 500g ground chicken
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 400g canned tomatoes, crushed
• 200g mozzarella cheese, grated
• 100g Parmesan cheese, grated
• 4 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

For the Béchamel Sauce:

• 50g butter
• 50g all-purpose flour
• 500ml milk
• Salt and nutmeg, to taste

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft.
3. Add the ground chicken to the skillet, cooking until browned. Season with salt and pepper.
4. Stir in the crushed tomatoes and let the mixture simmer for about 10 minutes.
5. In another saucepan, melt the butter for the béchamel sauce. Add the flour and whisk for a minute.
6. Gradually add the milk to the flour mixture, whisking continuously until the sauce thickens. Season with salt and freshly grated nutmeg.
7. In a large baking dish, layer the lasagna sheets, followed by a layer of the chicken mixture, a layer of béchamel sauce, and a sprinkle of mozzarella. Repeat until all ingredients are used, finishing with a layer of béchamel on top.
8. Sprinkle the grated Parmesan cheese over the top layer.
9. Bake in the preheated oven for 30-40 minutes or until golden and bubbly.
10. Let it cool slightly before serving. Garnish with fresh basil.