PREPARATION

Preheat oven to 175oc. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and cup Parmesan cheese. Season with the basil, oregano and ground black pepper. Remove from heat and set aside.

Spread of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with of the noodles, ricotta, and chicken. Arrange of the noodles over the chicken, and layer with of sauce mixture, spinach and the remaining 2 cups mozzarella cheese and cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven. Put oil in a handi, stir fry the chopped onions on medium flame, when done, reduce the flame to low. Then add two pieces of grated ginger, turmeric powder, chilli powder, garam masala and mix well.

Add the finely chopped tomato and green chilli, and cook on low flame for about 10 minutes.

Add half cup beaten curd and cook till dry, before adding salt. Add half cup water and bring it to a boil. Mix in malai paneer and chopped coriander, cook till the masala dries. Add pepper and remove from the flame. Serve in a large bowl and sprinkle coriander leaves over the dish.

(Courtesy: Chef Kamaljeet, Masala Grill, New Delhi)

PREPARATION