Chicken n Corn lasagne & 150th post

How time flies, its like Ive just posted my 100th recipe, today my 150th post is something special, Its the first time I made this ,n I learnt it from my little sister, who is an expert in making this. Its none other than the cheesy cheesy Lasagne. Ive always wanted to make them but never tried coz my hubby is not a great Pasta lover. Then I had a chance to make them for a party that I hosted a week back for my best friend who loves lasagna.
Lasagne is a calorie rich dish with meat n lots of cheese n Butter, though it cannot be had daily it can be had very rarely( The last time I had lasagne was a year back), You can always reduce the amount of cheese used in Lasagne according to your taste. Since I used a rectangle dish I used 9 sheets, if you are using a square one you woould want only 8 sheets, arrange  the lasagne sheets in the baking dish before cooking them n see how much you would need.
My sister makes lasagne with an Indian touch by adding Garam masala instead of Oregano n Parsely. I made little adjustments according to my taste,like I didnt make the red sauce n the filling seperately I just made Tomato Puree n Cooked them with the filling n the  n Substituted corn for Spinach, Lasagne turned out really yummy n vanished within a few minutes. For those who wants to try the Vegetarian One just substitute the chicken with Veggies n Spinach. Sorry for not taking out detailed pictures, just managed to take this one only
Sending them to Fruit/ veggie a month- Corn guest hosted by Akheela of torviewtoronto event by Priya Mitharwal

You need:

Lasagne sheets                      8- 9 nos
Mozerella Cheese                 200gms(sliced thin)
Mozerella Cheese                 200gms( shredded)
Butter                                   75gms

For Filling with Red Sauce: 
Chicken mince                       750gms
 Sweet Corn( frozen)             250gms
Tomato                                 1 1/4kg
Onion                                    2nos(chopped fine)
Ginger Garlic Paste                3tbsp
Chilli powder                         1tbsp
Oregano                                1tsp
Parsely(dried)                        1tsp
Garam masala                        1 1/2tsp
Oil                                         2tbsp 
Salt
Pepper

For White Sauce:

Milk                                      2 1/4cup
Butter                                    3tbsp
All Purposr Flour                   4tbsp
Mozerella Cheese                  1/2 cup( grated)
Salt
Freshly Ground Pepper          1/4tsp

Preparation:

For Filling with Red sauce:

Blanch the tomatoes in hot water, remove the skin, puree them n Strain
Heat oil in a pan n add the chopped onions, fry till they are translucent. Add the ginger garlic paste n fry for a minute, now add the chicken mince, corn, chilli powder n salt n fry till the oil seperates.
Add the tomato puree, oregano, parsely, garam masala, n Pepper n Cook till the sauce thickens well
If the sauce is not thick enough you will not be able to serve them in slice, A thin sauce will make the lasagne soggy, so thicken the sauce well.

For the white sauce:

Melt the butter in a saucepan add the flour n stir for a minute on low heat, add the milk, stirring continously, till the sauce thickens. Remove from fire, add the grated cheese, salt n Pepper.

How to Arrange lasagne?

Cook the lasagne sheets, till al-dente cooking one at a time, Run them n cold water. Remove n keep them in a damp cloth.

In a baking dish Smear 25 gms butter, arrange a layer of sheet(3 nos) put a thin layer of white sauce, add  half of the  filling n place 100gms of cheese slices in an even layer. Place a second layer of lasagne sheets(3)
place the remaining fillin keeping 2tbsp aside, Top it with 100 gms of cheese slices. Place the remaining layer of sheet, spread the 2tbsp filling n the prepared white sauce n the 200gms shredded cheese. Dot them with the remaing Butter n Cook the in a preheated oven @ 180*C for 25-30 minutes.

Serve Hot!!