Lasagna with Chicken and Cheese

In our Group of the WhatsApp, and get the recipes cool on your phone!

Lasagna chicken is a delicious recipe for a variation on the classic Italian dish is the lasagna's traditional to have the chicken as the main character. This lasagna chicken and cheese, it's a choice, light and delicious, perfect for lunch or a special dinner. Learn this different recipe and enjoy!

Ingredients

The Filling for the Chicken:

• 500 gm chicken breast, cooked and shredded
• 1 medium onion, chopped
• 2 cloves of garlic, finely chopped
• 1 large tomato, chopped
• 1/2 red or green pepper, finely chopped
• 1/2 cup (tea) of green or black olives, chopped (optional)
• 1/2 cup (tea) of tomato paste
• 1 spoon (tea) of dried oregano dried
• 1 spoon (tea) of dried basil (optional)
• Salt and pepper to taste.
• 2 tablespoons (soup) of olive oil or olive oil

For the Bechamel Sauce (White Sauce):

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups (tea) of milk
• 1/2 cup (tea) of grated parmesan cheese
• Salt and pepper to taste.
• 1/4 of a spoon (tea) of nutmeg (optional)

Ingredients

• The 12-to 15 sheets of pasta for lasagna, pre-baked, or normal, according to the instructions on the package)
• 2 cups (tea) of cheese, mozzarella, grated
• 1/2 cup (tea) of parmesan cheese, grated for sprinkling

Instructions

Prepare the Stuffing for the Chicken:

1. In a large frying panyou can warm up the oil, or olive oil over medium-high heat. Add the onion and garlic and sauté over medium heat until they are soft and golden brown.
2. Add the tomato paste and red pepper and cook it for about 5 minutes, until the tomatoes begin to break.
3. Add in the shredded chicken and toss to coat. To incorporate the tomato paste, oregano and basil (if using), salt and black pepper. Cook for a further 10-15 minutes, until the sauce is thick and well-built. If you want to add the black olives. Set aside.

Prepare the Béchamel Sauce:

1. In a heavy saucepan, melt the butter over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes to form a roux (a mixture of flour and butter).
2. Add the milk, slowly, whisking constantly to prevent the formation of lumps. Cook until the sauce has thickened and begins to loosen up from the bottom of the pan.
3. Make the parmesan cheese. and keep stirring, until the cheese is melted and the sauce is blended.
4. Season with salt, pepper, and nutmeg the like.

Assembling the Lasagne:

1. Pre-heat the oven to 356 °F
2. In a baking dish (it is approximately 22 x 30 cm), you should start with a layer of béchamel sauce on the bottom.
3. On the sauce, then place a layer of lasagne sheetsoverlap them slightly.
4. Add a layer of the filling in the chicken the dough followed by a layer of bechamel sauce, and a piece of cheese-mozzarella, grated.
5. Repeat the layers: béchamel sauce, lasagne sheets, stuffing, lamb, chicken, sauce, bechamel, and cheese is mozzarella. Finish off with a layer of béchamel sauce and the cheese and mozzarella.
6. Sprinkle with parmesan cheese. grated over the top.
7. Bake them in the oven and bake in the oven for about 30-40 minutes, or until the lasagna is bubbling and golden on top.
8. Pull it out of the oven and then let it sit for about 10 minutes before slicing and serving. This will help the pasta to the firm and easier to cut.

Offers