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Bring water to boil in a large saucepan and cook lasagna sheets. Remove from heat, place on a tray and cover with cling film.
Heat oil in a pan, sauté chicken, carrots, leek, fresh and dried coriander, turmeric powder, cinnamon powder, MAGGI Chicken Stock cubes, orange zest and cook until tender all the vegetables are tender. Remove from heat and set aside.
Bring 1 cooked lasagna sheet, spread a spoon of the chicken mixture on, add 1 cheddar cheese stick and roll the lasagna sheet tightly to form a flute shape. Place the lasagna rolls in a large oven tray.
Spoon the chopped tomatoes over the lasagna rolls.
In a saucepan, mix the milk with MAGGI Secrets Béchamel Mix, bring to boil and cook for 2 minutes until sauce thickens.
Pour the béchamel sauce over the lasagna rolls and top with grated mozzarella cheese.
Bake in a 180°C oven for 30-35 minutes until the cheese becomes golden brown.
Per Portion of 300g
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