chicken lasagne
Basic ingredients for chicken lasagne
- Chickenn Mince: 250 gms olive oil
- 2 Tbsp Garlic,
- 2 cloves minced Onion and 1 small finely chopped Tomato Sauce 1 Jar,
- 6 cups Salt & 1 Tsp Dried Basil -1 Tsp Dried Oregano
- 1 Tsp Chicken Bouillon 1
- Water 1 Cup
- Ingredients for Bechamel Sauce: Butter 3TBSP
- All-purpose flour 3TBSP
- Milk 3 Cups
- Salt and Pepper to taste
- Parmesan cheese 1/2 cup
- Chicken Bouillon 1
- Ingredients for Assembling:No-Boil Lasagna sheets 12 Shredded Mozarella Cheese 1 Cup Shredded
- Parmesan Cheese – 1/2 Cup Dried Parsley one Tsp
How to make chicken lasagne
- Heat olive oil on medium heat. Sauté chopped onion and garlic in olive oil on medium heat. Salt to taste.
- Add the minced chicken to the pan and saute it until it turns light brown. Mix basil and oregano together.
- Add 1 chicken bouillon, tomato sauce, and water. 5. Cook the meat sauce for 15 minutes. Keep aside.
- In a separate pan, heat butter. Mix flour with butter in another pan.
- Now Slowly add milk, stirring constantly to avoid lumps.
- Salt and pepper to your liking.
- Bring to boil. Keep aside.
- Now Use olive oil to brush the baking pan.
- Layer the meat sauce on top. Top it with lasagna sheets, no-boil lasagna sheets, and bechamel sauce. Sprinkle on shredded mozzarella cheese and parmesan.
- Add another layer of lasagna sheets, meat sauces, bechamel sauces, shredded mozzarella, and parmesan cheese.
- Sprinkle dried parsley on the foil.
- Bake at 200°C/400°F for 45 minutes in a preheated oven.
- Bake for an additional 15 minutes, then take off the foil.
- Let it rest for 15 minutes before you serve.