Chicken Lasagna with White Sauce

ingredients

     Chicken sauce
     1 chicken breast
     4 chopped tomatoes (peeled and seeded)
     1 onion, chopped
     2 tablespoons oil
     1 can tomato sauce
     2 cups water
     bay leaves
     salt and pepper to taste
     parsley to taste
     white sauce
     1 tablespoon butter
     4 cups milk
     1 onion grated
     2 tablespoons cornstarch
     1 can of cream
     salt to taste
     300g mozzarella
     1 Bulk package precooked lasagna

method of preparation

     Chicken sauce: cook the chicken with the bay leaf, then cooked and shred, in a saucepan, saute onion in oil and gradually add the ingredients. Then let it simmer for about 20 minutes and let the parsley, finally.
     White sauce: brown the onion in butter, add a portion of the milk and dissolve the cornstarch in the other. Then add the mixture into the pan, add salt and go stirring to avoid lumps. When you open boil, simmer 5 minutes turn off the heat and add the cream.
     Go merging, chicken sauce layers, pasta, white sauce and mozzarella, until it's over all ingredients and let the white sauce to last layer. Top with mozzarella and bake with foil for about 30 minutes and serve with white rice.