PREPARATION

1. Heat 2 tablespoons oil in a pan, add 150 grams onions and fry till translucent or until it turns golden brown in color.

2. Now, add 500 grams minced chicken and cook until it changes its color.

3. Add 1 teaspoon garlic and mix well.

4. Then, add 180 grams tomato, 100 grams ketchup and saute until it turns soft and pulpy.

5. Add, 1 teaspoon salt, 1 teaspoon crushed black pepper, 1 teaspoon chilli flakes, 1 teaspoon oregano and mix it well.

6. Now, add 100 milliliters chicken stock, 100 grams bell pepper and cook for 5 - 7 minutes on medium heat.

7. Remove it form heat and keep aside.

(For White Sauce)

1. Heat 4 tablespoons butter in a pan, add 4 tablespoons all purpose flour and stir well.

2. Now, add 500 milliliters milk and stir constantly until the sauce boils and begin to thicken.

3. Then, add 1/2 teaspoon salt, 1 teaspoon white pepper and mix it well.

4. Remove it from heat and keep aside.

(For Pasta)

1. Boil 1 litre water in a pan, add 1 teaspoon salt, 2 pasta sheets and boil for 5 - 7 minutes.

2. Remove it from heat and keep aside.

(Assembling)

1. Now take a boiled pasta sheet and brush it with oil on both sides.

2. Brush the baking dish with oil. 

3. Then, spread prepared sauce over it.

4. Now, spread the prepared chicken on it and spread it evenly.

5. Place the pasta sheets on top of it.

6. Now, again spread prepared sauce and chicken over it.

7. Top with cheddar cheese.

8. Again place the pasta sheets and spread chicken over it.

9. Now, top with mozzarella cheese.

10. Add bell pepper on it.

11. Sprinkle the oregano on top of it.

12. Preheat the oven to 350°F/180°C. Bake for 25 minutes or until the cheese is melted.

13. Cut it into pieces.

14. Garnish with coriander.

15. Serve hot.