INGREDIENTS:

For the red sauce:

2 large breasts of chicken cooked and shredded
1 large onion, grated
4 crushed garlic teeth
1/2 chopped green pepper
3 ripe tomatoes, skinned, chopped
1 can of green corn
2 tablespoons of oil
1 tablespoon butter
1/2 cup of milk
250gr tomato layer
1 spoon (dessert) of paprika
2 chicken knorr cubes
2 seasonal sachets for birds
chopped olives
Oregano and salt to taste

Mass:

500 g lasagne pasta (baked 8 minutes)
300 g of mozzarella
300 g of ham

For the white sauce:

2 cups of cold milk
2 tablespoons margarine
3 crushed garlic cloves
1 medium onion, grated
2 tablespoons wheat flour (or cornmeal)
1 chicken stock cube
salt to taste

Method:

Preparation of the white sauce:

Dissolve the wheat flour in 1/2 cup of milk and set aside in a pot, brown the garlic and the onion in the margarine
Add the milk with the flour, stir a little and add the rest of the milk, when it boils add the chicken stock, stir continuously until it thickens.

Prepare for the red sauce:

In a pan place the oil and margarine Sauté the onion, garlic and the other ingredients, leave it covered for 5 minutes, put the milk, the tomato sauce or oregano, and salt it

Assembly:

Line a refractory with the white sauce, and start assembling the first layer after the sauce will be pasta, the second the red sauce, the third the ham, the fourth mozzarella.
Repeat this sequence without the white sauce, one or more times.
Bake in a preheated oven at 200°c for 10 minutes.
Enjoy your meal!