1 pack Tegel Take Outs Louisiana Tenders (2 packs feeds 6-8, for the chicken lovers you can double this recipe)
500g tomato pasta sauce
6 lasagna sheets
1 cup grated mozzarella
2 tablespoons flour
2 tablespoons butter
1 ½ cups milk
Cook the Louisiana Tenders in the oven or air fryer as per packet instructions.
While the chicken is cooking, make the cheese sauce. Melt the butter in a small saucepan over medium-high heat. Add the flour and continue cooking for a few minutes until it’s foaming. Slowly add the milk while continuously mixing. Season with salt & pepper and mix in ½ cup grated mozzarella.
To assemble, pour half the pasta sauce into the bottom of a medium greased baking dish. Layer on the pasta sheets. Top with the chicken tenders and pour over the remaining pasta sauce, half the bechamel and ¼ cup grated mozzarella. Add another layer of pasta sheets, pour over the remaining cheese sauce and sprinkle over the remaining mozzarella.
Bake in the oven for 30 minutes at 180°C. Leave to rest before serving.