Ingredients
- Shredded chicken breast400 grams
- Lasagna sheets9 sheets
- Medium-sized carrots2 pieces
Green Bell Pepper1 piece- Medium onion2 pieces
- Mushrooms200 grams
Mozzarella Cheese200 grams- Chicken broth cube1 cube
Tomato Juice1 tablespoon
Flour2 tablespoons
Liquid milk2 cups
Oregano1 teaspoon- Egg and curry spice1 pinch
Salt1 teaspoon
Water1 cup
Steps
- 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 minRequired Tools:
Frying Pan
Blender - 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 minRequired Tools:Frying Pan - 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 minRequired Tools:Frying Pan - 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 minRequired Tools:🍳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
Nutrition Facts
Green Bell Pepperper 100gMozzarella Cheeseper 100gTomato Juiceper 100gFlourper 100gLiquid milkper 100gOreganoper 100gSaltper 100gWaterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.