Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken and tomato lasagne with bechamel sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Chicken and tomato lasagne with bechamel sauce is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Chicken and tomato lasagne with bechamel sauce is something which I have loved my entire life. They’re fine and they look wonderful.
Add the chicken and half of the béchamel sauce, then stir in the tomatoes and basil. Layer ¼ of the chicken mixture over the egg roll wrapper, then half of the cottage cheese. In this béchamel lasagna, I used my bolognese recipe, but it can also be made meatless, with a traditional tomato sauce.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken and tomato lasagne with bechamel sauce using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken and tomato lasagne with bechamel sauce:
- Get 9 sheets lasagne
- Make ready 1 tbsp olive oil
- Make ready 1 onion, finely chopped
- Make ready 1 garlic clove, crushed
- Take 3 1/2 oz mushrooms wiped and sliced
- Get 12 oz chicken, cut into chunks
- Prepare 2/3 cup red wine, diluted with 1/3 cup water
- Make ready 1 cup sieved tomatos
- Take 1 tsp sugar
- Take Bechamel sauce
- Make ready 5 tbsp butter
- Get 1/3 cup flour
- Take 2 1/2 cups milk
- Take 1 egg, beaten
- Take 1 cup cheese (or more if you love cheese)
- Prepare to taste Salt and pepper
Ingredients of Chicken and tomato lasagne with bechamel sauce. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of the white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or the baking dish is full, finishing with a layer of lasagna noodles.
Steps to make Chicken and tomato lasagne with bechamel sauce:
- Boil lasagne sheets until ready. Heat the oil, add the onions and garlic,cook for 3-4 minutes.
- Add the mushrooms and chicken and cook until the meat browns.
- Add the wine, bring to boil and simmer for 5 minutes.
- Stir in the tomatoes and sugar and cook until the chicken is tender and cooked through.
- Bechamel sauce: melt butter, stir in flour cook for 2 minutes, remove from heat, gradually add in the milk, boil until thickened, cool slightly and add the egg and half the cheese, salt and pepper to taste.
- Arrange in a baking dish and sprinkle remaining cheese on top. Bake until done.
Add the tomatoes, chicken stock and white wine. Add the tomato paste and mix until incorporated. Season with the salt and pepper. Add another layer of the bechamel sauce over the noodles, then add a layer of the cottage cheese/spinach mixture, a layer of chicken and top with shredded mozzerella. You can cook your own Instant Pot Chicken or use a store-bought Rotisserie Chicken.
So that’s going to wrap it up for this special food chicken and tomato lasagne with bechamel sauce recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
