How to cook
Chop the chicken finely and put it boil for 10 minutes. For the tomato sauce, sauté the chopped onion and garlic for a few minutes in the olive oil. Add the tomatoes in and season with salt and sugar. Boil the sauce for 5 more minutes and finally add the oregano.
For the béchamel sauce, melt the butter and fry the flour in it. Remove from the heat and after 15 seconds, while stirring, dilute with the cool milk. Season the sauce with salt and nutmeg. Begin to stack the lasagna in a glass oven dish. First put in a thin béchamel sauce layer, a layer of lasagna sheets on top, chicken, grated cheese, tomato sauce.
Repeat 2 more times and finish off with a fourth layer of lasagna sheets, cheese and tomato sauce. Along the edges, top with a little chicken broth. Put the lasagna with chicken to bake in a preheated 356°F (180 °C) oven for about 40 minutes.