mary berry chicken lasagne

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

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.