Cook lasagna sheets in boiling water for eight minutes.Bake in oven for 25 minutes. Drain and rinse with cold water.Bring a large pot of lightly salted water to a boil.Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.Kawal Malhotra, designer and socialite shares her favourite recipe Chicken LasagnaIngredientsHalf kg ground chicken1/2 chopped minced onion3 cloves garlic, crushedA few crushed tomatoes that can be tomato pureed and half cup tomato sauceSome dried basil, oregano, parsley, salt and black pepper for seasoning according to taste12 lasagna sheets1 cup ricotta cheese, 1 cup mozzarella cheese and 1 cup grated parmesan cheese.

MethodIn a pan cook ground chicken, onion, and garlic over medium heat until well browned.Spread some ricotta cheese and minced meat or chicken over the noodles and keep repeating the layers.Spoon meat sauce over mozzarella and sprinkle with parmesan cheese.To assemble, spread one and half cup wholesale plastic pet sheets of spaghetti sauce (I use Ragu) at the bottom of a baking dish.— as told to Namita Gupta. Arrange sheets lengthwise over sauce.Stir in crushed tomatoes, tomato paste, and some water.Cool for 15 minutes before serving. Preheat oven to 375 degrees F.Top with shredded mozzarella cheese.Season with salt, basil, Italian seasoning, pepper, and two tbsp parsley and simmer, keeping it covered, for about half an hour, stirring occasionally. Remove foil and bake an additional 25 minutes so the cheese looks crusty.

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