Béchamel Sauce:

  • Butter 120 g
  • Flour 120 g
  • Milk 1.2 l
  • Knorr Concentrated Chicken Bouillon (6x1L) 30 ml

Tomato Sauce:

Finish off the Pasta:

  • Lasagna pasta sheets 1 kg


  • Mozzarella cheese grated 400 g
  • Coriander, fresh 100 g
  1. Béchamel Sauce:

    • Melt the butter in a saucepan over medium-low heat.
    • Stir in the flour. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.
    • Finish by adding Knorr Concentrated Chicken Bouillon.
  2. Tomato Sauce:

    • Whisk the Knorr Tomato Powder into simmering water before adding chilli and Knorr Mise en Place Red Pesto. Keep this sauce to plate underneath the lasagna.
  3. Finish off the Pasta:

    • Chop the butter chicken pieces smaller, this will help with even layers of lasagna.
    • Layer the lasagna by first placing béchamel sauce at the bottom then a row of pasta sheets followed by the chopped butter chicken.
    • Repeat the layering to form 3 or more layers.
    • Before baking top off the last layer with béchamel sauce and grated cheese.
    • Bake for 20 min at 180°C.
    • Allow the lasagna to rest for 10 minutes before cutting.
  4. Garnish:

    • Serve the spicy tomato sauce underneath or on the side.
    • Top off with fresh coriander leaves.