Ingrédients
- Shredded chicken breast400 grams
- Lasagna sheets9 sheets
- Medium-sized carrots2 pieces
Poivron vert1 piece- Medium onion2 pieces
- Mushrooms200 grams
Mozzarella200 grams- Chicken broth cube1 cube
Jus de tomate1 tablespoon
Farine2 tablespoons
Lait liquide2 cups
Origan1 teaspoon- Egg and curry spice1 pinch
Sel1 teaspoon
Eau1 cup
Mesures
- 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 minutesMatériel requis:
Poêle à frire
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 minutesMatériel requis:Poêle à frire - 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 minutesMatériel requis:Poêle à frire - 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 minutesMatériel requis:🍳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 minutes
Faits nutritionnels
Poivron vertpour 100gMozzarellapour 100gJus de tomatepour 100gFarinepour 100gLait liquidepour 100gOriganpour 100gSelpour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.