What you need

Lasagna sheets                                    1 packet
Spaghetti                                             ½ packet
Bread crumbs                                      1 cup

For the meat sauce

Chicken mince                                    500 gm
Garlic                                                    4-6 cloves (finely crushed)
Onion                                                    about ¾ cup (chopped)
Capsicum                                             1 large (seeds and veins removed, diced)
Tomatoes                                             2-3, medium (sliced and chopped)
Tomato paste                                      1 cup
Tomato sauce/ tomato ketchup      ¾ cup
Oregano                                               ½ cup
Dried/ fresh basil                               1 cup (optional)
Salt and black pepper                        to taste
Cooking oil                                          as required

For the white sauce

Butter                                                  2 tablespoons
Plain flour                                          ½ cup
Milk                                                     ½ litre
Mozzarella cheese                            4 tablespoons (grated)

For the toppings

Cheddar cheese                                 1 cup grated
Oregano                                              1 teaspoon (if dried), 1 tablespoon (if fresh)

What to do

  • Separately boil lasagna sheets and spaghetti, as per cooking directions given on the packet, and set aside.

For the meat sauce

  • In a saucepan, heat oil, add garlic, and sauté for 2-3 minutes, until it gives off its aroma and turns golden brown.
  • Add chopped onions and sauté for another 2-3 minutes or until they turn transparent.
  • Add minced chicken and cook till it changes colour and becomes tender.
  • Add tomatoes, tomato paste, and tomato ketchup. Mix well.
  • Season with salt and black pepper, and adjust according to taste. Sauté for another couple of minutes, and then add boiled spaghetti, oregano, and basil.
  • Finally, add capsicum and let it simmer for a minute. Make sure the vegetable is not over-cooked and does not lose its crunch.
  • Give the sauce one good last stir and keep it aside.

For the white sauce

  • Melt butter in a separate pan. Add flour to it and sauté until the two are well-blended.
  • Now add milk and mozzarella cheese to the mixture, and mix well until it thickens.
  • Sprinkle salt and black pepper as per taste.
  • Make sure you taste the sauce before adding any more salt to it because the mozzarella cheese is quite salty itself.


  • Take a large skillet or a heavy-bottomed pan. Warm it on a medium-low flame and brush it with oil so that the mixture does not stick to the bottom. Remove it from heat, and ladle a layer of 1/3 of meat sauce. Arrange lasagna sheets over it in such a manner that they fit the bottom and don’t overlap. Then spread a layer of 1/3 of white sauce.
  • Repeat the layers such that both the sauces are alternately layered up with the lasagna sheets.
  • Top it with bread crumbs, and grated mozzarella and cheddar cheese.
  • Keep the skillet or the pan on a low flame.
  • When the cheese turns golden, yummy chicken spaghetti lasagna is ready.