Chicken lasagna with white sauce

Melt butter in a pan over medium heat, add the flour and stir a few minutes into a roux until it turns from white to pale brown, so the sauce does not taste chalky.

Add cold milk a little at a time, whisking vigorously with the other hand, to avoid lumps.

Sprinkle in the nutmeg, add a little salt and white pepper.

Simmer on medium heat until the sauce coats the back of a spoon and a finger leaves a clear line.

Off the heat, add the cheese a little at first, mix, then add the rest; cheese turns rubbery over high heat.

Heat oil over medium-high, add the ground chicken, break up the lumps and cook until its released water almost dries up.

Add the finely chopped onion and stir a few minutes; add the chopped garlic.

Season with salt, black pepper and red chili flakes.

Add the fresh tomatoes blended and strained to a smooth puree, the store-bought tomato puree, water rinsed through the puree, Italian seasoning and dried parsley.

Once bubbling, cover and cook on low about an hour.

Boil a large pot of water with a generous amount of salt and a little oil; add the lasagna sheets, loosening them from time to time; cook per the package, 8 minutes here, not too soft.

Drain, rinse briefly to stop the cooking, and spread the sheets on an oiled plate or tray.

Thicken the sauce further over higher heat if wanted; taste, add a little sugar to balance, and stir in the coriander leaves.

Oil an oven proof dish, coat the bottom with red sauce, lay the sheets with edges slightly overlapping.

Spread white sauce liberally, then red sauce, then grated cheddar; repeat for three layers (two also works).

Finish with leftover cut sheets, white sauce, red sauce, the remaining cheddar and a good amount of parmesan, covering the whole top.

Cover with foil sprayed well with oil; bake in a preheated oven at 375F for 25 minutes.

Remove the foil and bake uncovered 20 more minutes, with a tray underneath to catch spills.

Let stand at least 15 minutes before serving so the layers set.