Heat a little oil in a pan over medium heat. Sauté onions and garlic until fragrant.
Add the green bell pepper and cook until softened.
Add tomatoes and cook until they break down into a sauce.
Stir in shredded chicken and corn. Season with salt and pepper. Simmer for 5–7 minutes. Set aside.
2. Make the White Sauce (Béchamel)
Melt butter in a saucepan over medium heat.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk, stirring constantly until thickened.
Season with salt, pepper, and nutmeg.
3. Assemble the Lasagna
Preheat oven to 180°C (350°F).
Spread a thin layer of red sauce on the bottom of a baking dish.
Arrange lasagna sheets on top.
Spread a layer of white sauce, then sprinkle some mozzarella.
Repeat layers: red sauce → lasagna sheets → white sauce → cheese, until all ingredients are used. Finish with white sauce and a generous topping of mozzarella and Parmesan.
4. Bake
Cover with foil and bake for 25–30 minutes.
Remove foil and bake for another 10–15 minutes until the cheese is golden and bubbly.
Let rest for 5–10 minutes before slicing.
Serving and Storage Tips
