Lingkan Reang
Heat olive oil in a pan, saute onions, garlic, and green chilies for a minute.
Add carrots and bell peppers, stir-fry for 2-3 minutes.
Stir in tomato paste, cook for 4-5 minutes, then add chicken, oregano, basil, red chilli flakes, salt, and sugar.
Add marinara sauce, mix, cover, and cook for 8-10 minutes. Stir in chopped parsley.
For bechamel sauce, cook flour in butter for 3-4 minutes, then whisk in cold milk until smooth.
Add salt, white pepper, and nutmeg to the sauce, then cook until thickened.
Preheat oven to 220°C (428°F), then layer lasagna sheets.
Now layer meat sauce, white sauce, and mozzarella on lasagna sheets then put it in a baking dish
Bake for 40 minutes, broil for 3-5 minutes, rest for 30 minutes.
Once baked then slice and serve.