Zutaten
- Shredded chicken breast400 grams
- Lasagna sheets9 sheets
- Medium-sized carrots2 pieces
Grüne Paprika1 piece- Medium onion2 pieces
- Mushrooms200 grams
Mozzarella200 grams- Chicken broth cube1 cube
Tomatensaft1 tablespoon
Mehl2 tablespoons
Flüssige Milch2 cups
Oregano1 teaspoon- Egg and curry spice1 pinch
Salz1 teaspoon
Wasser1 cup
Schritte
- 1
To make the béchamel, put the flour and stir for 2 minutes, add the milk gradually while stirring vigorously until it thickens, let it simmer on low heat for 10 minutes.
12 MinBenötigte Werkzeuge:
Bratpfanne
Mixer - 2
To make the filling, cut the chicken into medium cubes, place it on the heat and stir until cooked, add the carrots and cover on medium heat for 10 minutes.
10 MinBenötigte Werkzeuge:Bratpfanne - 3
Add the mushrooms, stir for two minutes, add the bell pepper and stir the mixture, crumble the broth cube and add the tomato juice, spices, salt, oregano, and curry, stir the mixture and add water, let the filling thicken.
20 MinBenötigte Werkzeuge:Bratpfanne - 4
Prepare a Pyrex dish, cover the bottom with béchamel, then spread 3 sheets of lasagna, add the chicken sauce, then add a second layer of lasagna sheets, add the chicken sauce, and continue until all lasagna sheets are used, top with a layer of béchamel and sprinkle cheese.
10 MinBenötigte Werkzeuge:🍳Baking Dish - 5
Place the lasagna in the oven from the bottom for about half an hour and brown the top for a quarter of an hour.
15 Min
Nährwertangaben
Grüne Paprikapro 100gMozzarellapro 100gTomatensaftpro 100gMehlpro 100gFlüssige Milchpro 100gOreganopro 100gSalzpro 100gWasserpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.