Fry chicken mince in oil with 1 tsp salt and 1 tsp dried chilli flakes thoroughly for 5-8 minutes.

Add 1 can of chopped tomatoes and 1 Knor chicken cubes in it and cook on very low heat for approximately 1 hour.

Chicken is ready, it will be with some gravy, if its dried add some water and cook more so it has some gravy in it.

Melt 1/4 cup butter in a medium, non-stick saucepan over medium heat. Add 100g cream cheese and 1 tsp garlic powder, stirring with wire whisk until smooth. Add 1 cup (250ml) milk, a little at a time, whisking to smooth out lumps. Stir in the flour mix and 1/4 tsp black pepper powder. When sauce reaches desired consistency remove from heat.

Preheat oven to 200C / 400F.

Take a medium oven proof dish and layer as explained.

Put a thin layer of chicken mince and put lasagna noodles over it to cover, then put white sauce generously over it, spreading it as best as you can, sprinkle mozzarella cheese over it. Top cheese with more chicken mince and cover with lasagna noodles. Repeat the same layering and on top spread remaining white sauce and sprinkle cheese over it and some dried oregano.

 Cover it tightly with foil and bake it for 30 minutes in the oven. Remove the foil and bake for another 20 minutes or until the cheese is lightly browned from top.

I have used no-boil lasagna noodles. They don’t need boiling and easily available in European markets. You can just place them in the layers and they cook perfectly like the boiled ones.

You can make the lasagna in advance, freeze it or refrigerate it and half hour before eating, heat it in the oven for 20 minutes and it will be fresh. Lasagna is always set and taste better when reheated.

If you cannot have the cream cheese for white sauce you can make regular white sauce without cheese however it won’t be as cheesy as this.

Beef lasagna taste too good so if yoi eat beef try that too. The recipe will remain the same but the cook tims will increase for beef mince.