chicken lasagna my style
Directions
- 1Boil water with salt and a little oil for lasagna noodles.
- 2Cook lasagna noodles for 10 minutes, then remove and rinse with room temperature water.
- 3Warm 2 cups of milk for the béchamel sauce.
- 4In a saucepan, melt 4 tbsp of margarine, then add 1/4 cup of bread flour and cook.
- 5Gradually add the warm milk to the margarine and flour mixture, whisking constantly until thickened.
- 6Season the béchamel sauce with chicken seasoning, nutmeg, and black pepper.
- 7Simmer the béchamel sauce for 3 minutes until it boils and thickens, then reserve.
- 8In another pan, heat a little oil and 1 tbsp margarine, then add garlic paste, cooking coriander, tomato, onion, and cilantro.
- 9Sauté the vegetables for 3 minutes until fragrant.
- 10Add 4 shredded chicken breasts to the pan and mix with the vegetables.
- 11Season the chicken filling with marinade, English sauce, chicken seasoning, salt, and mushroom.
- 12Add tomato puree or natural sauce and mix well, then simmer until boiling and set aside.
- 13Grease a lasagna pan with vegetable butter.
- 14Spread a layer of béchamel sauce on the bottom of the pan.
- 15Add a layer of chicken filling.
- 16Place a layer of lasagna noodles, followed by béchamel sauce and mozzarella cheese.
- 17Repeat the layers: lasagna noodles, chicken filling, béchamel sauce, and mozzarella cheese.
- 18Add a final layer of lasagna noodles, béchamel sauce, chicken, and mozzarella cheese.
- 19Bake in a preheated oven at 350°F (180°C) for 15 minutes, or until the cheese is grilled.
- 20Remove from oven and let it rest before serving.
Ingredients
- lasagna noodles
- oil
- to taste salt
- 2 cups milk
- 4 tbsp margarine
- 0.25 cup bread flour
- chicken seasoning
- nutmeg
- ground black pepper
- little oil
- 1 tbsp margarine
- garlic paste
- cooking coriander
- eli
- tomato
- onion
- cilantro
- 4 chicken breasts
- daddy
- marinade
- english sauce
- little salt
- little mushroom
- tomato puree or natural sauce
- vegetable butter
- mozzarella cheese
Equipment
saucepanballoon whiskovenlasagna pan
Tips
- Add a little oil to the boiling water for lasagna noodles to prevent sticking.
- Pass cooked pasta through room temperature water to prevent it from setting back.
- Cook the flour well when making béchamel to avoid a raw flour taste.
- Add chicken seasoning to béchamel to enhance flavor.
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
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