Chicken And Meatloaf Lasagna


1 pack 250 grams pre-cooked small Lasagna

1/2 kg cooked chicken breast shredded and chopped 

1 can of Maling grated/ chopped

1 small can of chicken liver pate or Reno Liver Spread (optional)

1 medium onion chopped 

2 cloves garlic chopped 

1/4 cup butter 

1/2 tsp salt 

1/4 tsp pepper 

1/2 tsp sugar 

1 pack of shredded mozzarella and red cheddar abt 250 grams 

 parmesan cheese

For Bechamel Sauce 

1/2 cup butter 

6 tbsp of flour 

3 cups of evaporated milk 

4 1/2 cups chicken broth 

1 tsp nutmeg 

1 tsp ground white pepper 

1/2 to 1 tsp salt 

1 tsp sugar

Directions: . 

In a saucepan, melt butter. Add flour, stir until the flour mix with butter.

Immediately add evaporated milk, stir until the lumps dissolved.

Then add the chicken broth. Put salt, pepper, nutmeg and sugar.

Stir the mixture until it reaches your desired consistency. Set aside.

Proceed to the filling. 

In a saucepan, melt butter. Sauté garlic, then onion.

Add the chicken breast. Stir and cooked for 5 minutes

Add grated maling and chicken liver pate. Season with salt, pepper and sugar.

Put 1 1/2 cups of bechamel sauce into the chicken mixture. Mix properly and set aside.


Cook the pasta according to package direction. Prepare the baking dish.

Put bechamel sauce, just enough to wet the baking dish.

Layer the pasta, followed by the mixture, bechamel sauce and cheese.

Repeat the process until done.  Lavish with bechamel sauce and cheese on the top.

Cover it loosely with foil and bake it for 35 to 40 minutes 350 degrees or 180 

The remaining 5 to 7 minutes, remove the foil cover and continue to bake. 

You can actually divide it into servings, put individually in a microwable plastic and store in the fridge. this will last for 3 to 5 days.

Author/Blogger: Mareliz of