SAUCE – 2 ½ tablespoons of butter salted – 2 ½ tablespoons of all-purpose flour – 3 cups of milk (I prefer whole milk, but you can use skim milk too) – ½ teaspoon of salt or more to taste – ½ teaspoon of pepper freshly-cracked, or ground, or more to taste – 1 ½ cups of freshly grated parmesan
FILLING – 1 ½ tablespoon of olive oil – 1 large red onion sliced – 3 cups of shredded chicken – 1 ¼ cup of marinara sauce – ½ teaspoon of salt or more to taste – ½ teaspoon of pepper freshly-cracked, or ground, or more to taste – ½ tablespoon of hot paprika – ½ teaspoon of cumin powder – ½ tablespoon of brown sugar LASAGNA – 8 lasagna sheets – 1 ½ cups of shredded mozzarella cheese – 2 tablespoons of minced fresh Italian parsley (flat leaves)
Add the marinara sauce and cook on low until warm. Season with salt and pepper to taste. Stir in paprika, cumin and sugar. Remove it from the heat and let it cool to room temperature. Cook on low heat until the onions become transparent. Add the shredded chicken, and increase the heat to low, stirring frequently until the chicken heats up.