All ingredients ready? Let's begin!
Before you make the lasagna, make sure the oven is preheated at 350°F.
Boil lasagna sheets as per the pack's instructions.
In a pan or pot of your choosing, heat the oil on medium heat. Add chopped onions and garlic, and sauté well for 1 to 2 minutes
Add ground chicken and sauté until the mince changes and becomes light in color. Occasionally stir so the meat cooks evenly.
Now add 1 ½ salt, crushed red chili, and crushed black pepper, and stir for 1 to 2 minutes to ensure that the spices are incorporated into the meat mixture.
Pour the tomato sauce on the mixture in the pan and add the tomato paste for added tomato flavor. Mix well before covering the pan and letting the ingredients cook for 10 minutes.
Add in the chopped capsicum, mushrooms, dried oregano, and parsley. Allow the ingredients to cook for 2 to 3 more minutes before removing the pan from the heat and setting it aside.
In a different pan, add 2 Tbsp butter and wait for it to melt on medium heat. Add the all-purpose flour and mix the two well.
Gradually add milk while stirring to avoid lumps from forming.
Add ½ tsp salt and white pepper powder once the milk, butter, and flour have mixed well to form a smooth sauce.
Get the pan off of the heat once the sauce has thickened.
In a 13 x 9-inch pan, evenly spread some chicken sauce at the bottom.
Lay four lasagna sheets on top of the chicken sauce.
Add 1/3 chicken sauce on top of the lasagna noodles.
Pour half of the cooked white sauce evenly on the chicken filling and sprinkle ½ cup mozzarella cheese.
Repeat the process by laying another four lasagna noodles on top of the first layer. Follow up with ⅓ cup chicken sauce and the remaining white sauce.
Lay the final layer of lasagna noodles and put the remaining chicken sauce on top.
Spread the remaining mozzarella cheese evenly on top of the layers.
Bake for 25 to 30 minutes at 350°F.
Broil the lasagna for an additional 5 to 10 minutes or until the cheese has the desired golden-brown color.
Remove from the oven and wait for 5 to 10 minutes for the dish to cool.
Garnish as preferred and serve.