Today we are going with a delicious recipe lacocinaitaliana: chicken lasagna, a delicacy and warm, ideal for eating on cold days approaching.
This chicken lasagna recipe is a variation of the traditional recipe of lasagna, but being a versatile dish, fillers can be many, the limit is your culinary imagination.
Ingredients for 6 people
120 g of lasagna plates
2 tablespoons olive deaceitede
900 grams of minced chicken
1 clove garlic, minced
4 carrots chopped
2 leeks
450 ml of broth
2 tablespoons tomato paste
Salt and pepper to taste
1 teaspoon Dijon mustard
600 ml of bechamel sauce
120 gr of grated cheddar cheese
preparation
Elaceitede Heat olive in a pan and fry the chopped chicken smallish medium heat for 5 minutes. Add the garlic, carrots and leeks. Cook for 5 minutes, stirring occasionally.
After this time, add the chicken broth and tomato paste. Season with salt and pepper. Bring to a boil, cover the pan and simmer for 30 minutes.
Preheat oven to 190 °.
With the hot list and bechamel sauce, add half of the cheddar cheese and Dijon mustard. Stir and remove from heat.
Cook the lasagna noodles by the time indicated on the package and strain the mixture.
In a baking dish, put a little sauce, cover with lasagna noodles, add the filling and cover again with lasagna noodles. Repeat the procedure until you finish the pasta and top with a layer of bechamel and half of the cheddar cheese.
Bring a medium oven for 20 minutes or until golden brown.
Serve hot on the table.
This chicken lasagna recipe is a variation of the traditional recipe of lasagna, but being a versatile dish, fillers can be many, the limit is your culinary imagination.
Ingredients for 6 people
120 g of lasagna plates
2 tablespoons olive deaceitede
900 grams of minced chicken
1 clove garlic, minced
4 carrots chopped
2 leeks
450 ml of broth
2 tablespoons tomato paste
Salt and pepper to taste
1 teaspoon Dijon mustard
600 ml of bechamel sauce
120 gr of grated cheddar cheese
preparation
Elaceitede Heat olive in a pan and fry the chopped chicken smallish medium heat for 5 minutes. Add the garlic, carrots and leeks. Cook for 5 minutes, stirring occasionally.
After this time, add the chicken broth and tomato paste. Season with salt and pepper. Bring to a boil, cover the pan and simmer for 30 minutes.
Preheat oven to 190 °.
With the hot list and bechamel sauce, add half of the cheddar cheese and Dijon mustard. Stir and remove from heat.
Cook the lasagna noodles by the time indicated on the package and strain the mixture.
In a baking dish, put a little sauce, cover with lasagna noodles, add the filling and cover again with lasagna noodles. Repeat the procedure until you finish the pasta and top with a layer of bechamel and half of the cheddar cheese.
Bring a medium oven for 20 minutes or until golden brown.
Serve hot on the table.
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