DIRECTIONS FOR HOMEMADE PASTA

1. In a stand mixer attached with a dough hook, combine all ingredients and mix.
2. Beat until dough become light yellow, smooth and soft.
3. Roll and cut the pasta dough into long sheets.
4. Dust with semolina and flour.
5. Set aside until ready to boil.

DIRECTIONS FOR TOMATO CONCASSE

1. Heat up olive oil in a pot.
2. Add chopped garlic and sauté till soft.
3. Add chopped fresh tomatoes. Simmer until tomatoes are soft.
4. Add Honey, Dried herbs and seasonings.
5. Cool down.

DIRECTIONS FOR CHICKEN RAGU SAUCE

1. In a bowl, marinate minced chicken with dried herbs, salt and pepper.
2. Heat up olive oil in a saucepot.
3. Add chopped garlic and onion, sauté till soft.
4. Add Tomato Concasse, dried herbs and seasonings and simmer.
5. Add marinated chicken. Sauté, followed by milk. Simmer to reduce.
6. Reserve till use.

DIRECTIONS FOR BECHAMEL SAUCE

1. In a pot combine the milk, bay leaves, onion and nutmeg and gently bring to the boil.
2. In another pot, melt butter and add the flour. Mix well and cook for approximately 2 minutes.
3. Remove the milk from the heat and add a little to the flour mixture.
4. Combine well, and when all the milk has been absorbed, add a little more.
5. Continue to do this until all the milk has been added, whisking continually.

DIRECTIONS FOR LASAGNE ASSEMBLY

1. In a deep pot, boil water and add salt.
2. Blanch the pasta for approximately 4-5 minutes. Drain and toss with olive oil.
3. Spoon a third of the béchamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top followed by the mozzarella and sprinkle over freshly ground black pepper.
4. Followed by a layer of the herb chicken ragu.
5. Repeat until all the ingredients have been used up.
6. Drop knobs of butter over the surface and bake in a preheated oven of 180 degree for approximately 25 minutes until the top is golden-brown.