Ingredienti
- Shredded chicken breast400 grams
- Lasagna sheets9 sheets
- Medium-sized carrots2 pieces
Peperone verde1 piece- Medium onion2 pieces
- Mushrooms200 grams
Mozzarella200 grams- Chicken broth cube1 cube
Succo di pomodoro1 tablespoon
Farina2 tablespoons
Latte liquido2 cups
Origano1 teaspoon- Egg and curry spice1 pinch
Sale1 teaspoon
Acqua1 cup
Passi
- 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 minUtensili necessari:
Padella
Frullatore - 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 minUtensili necessari:Padella - 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 minUtensili necessari:Padella - 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 minUtensili necessari:🍳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
Fatti nutrizionali
Peperone verdeper 100gMozzarellaper 100gSucco di pomodoroper 100gFarinaper 100gLatte liquidoper 100gOriganoper 100gSaleper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.