- 1 pack Lasagna noodle - oven-ready uncooked
- 500 g Chicken - Shredded from http://fast2eat.com/recipe/pre-cooked-chicken-and-chicken-stock/
- 200 g Mozzarella cheese - shredded (200g=7oz)
- 4 cups Tomato sauce
- 3 cups Béchamel sauce - use this Béchamel (white)
- 1/2 cup Parmesan cheese - grated
- Oregano - to taste
- Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
- Layer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the chicken, the mozzarella and sprinkle with Oregano.
- Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the chicken, the mozzarella and sprinkle with Oregano.
- Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
- It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
- Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
- Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
- I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
- Serve with a green salad and you have a complete and delicious meal!
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