Italian recipes
Chicken lasagna
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75 min
Serves 2
Italian
Ingredients
- For the tomato sauce For the tomato sauce
- 2 tbsp butter 30 ml butter
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 1/3 lb button mushrooms (sliced) 150 g button mushrooms (sliced)
- 1 can canned tomatoes (16 oz) 1 can canned tomatoes (16 oz)
- 1/2 tsp dried basil 2.5 ml dried basil
- 1/2 tsp dried oregano 2.5 ml dried oregano
- 2 cup cooked diced chicken 480 ml cooked diced chicken
- Salt and pepper to taste Salt and pepper to taste
- For the cream sauce For the cream sauce
- 3 tbsp butter 44 ml butter
- 3 tbsp flour (all-purpose) 44 ml flour (all-purpose)
- 1 cup chicken broth 240 ml chicken broth
- 1/2 cup cream (half and half) 120 ml cream (half and half)
- For the lasagna assembly For the lasagna assembly
- 8 to 10 Lasagna noodles, cooked 8 to 10 Lasagna noodles, cooked
- 1 cup shredded mozzarella cheese 240 ml shredded mozzarella cheese
- 1/2 cup ricotta cheese 120 ml ricotta cheese
- parmesan cheese parmesan cheese
Method
Tomato sauce
Melt the butter in a skilled and add onion. Saute onions until transluscent. Add the mushrooms, basil, oregano, salt and pepper and cook for 4-5 minutes.
In the meantime blend tomatoes in a food processor until smooth. Add to the mushroom sauce and simmer while making the cream sauce (see below). When the sauce is ready, add in the chicken pieces.
Cream sauce
Melt butter in saucepan. Add the flour and cook for 2-3 minutes, stirring continuously. Add the chicken broth and stir until the mixture thickens. Lower heat and add the cream.
Assembling the lasagna
Spoon a little of the cream mixture on the bottom of a baking pan. Spread evenly. Cover the cream with lasagna noodles, laying each one next to the other. Add 1/3 of the tomato sauce and 1/3 of the cream sauce. Sprinkle with the mozzarella and ricotta cheeses. Repeat the process with the remaining lasagna noodles and sauces. Sprinkle the parmesan cheese on top.
Bake in preheated oven at 350 F for 20 to 25 minutes.
Melt the butter in a skilled and add onion. Saute onions until transluscent. Add the mushrooms, basil, oregano, salt and pepper and cook for 4-5 minutes.
In the meantime blend tomatoes in a food processor until smooth. Add to the mushroom sauce and simmer while making the cream sauce (see below). When the sauce is ready, add in the chicken pieces.
Cream sauce
Melt butter in saucepan. Add the flour and cook for 2-3 minutes, stirring continuously. Add the chicken broth and stir until the mixture thickens. Lower heat and add the cream.
Assembling the lasagna
Spoon a little of the cream mixture on the bottom of a baking pan. Spread evenly. Cover the cream with lasagna noodles, laying each one next to the other. Add 1/3 of the tomato sauce and 1/3 of the cream sauce. Sprinkle with the mozzarella and ricotta cheeses. Repeat the process with the remaining lasagna noodles and sauces. Sprinkle the parmesan cheese on top.
Bake in preheated oven at 350 F for 20 to 25 minutes.
Cook's notes
Cook lasagna according to instructions on packaging. To cook the chicken, add 1-2 Tbsp olive oil in a skillet, add the chicken and cook on medium heat for a few minutes, until the meat turns white on all sides.
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