Mushroom - Chicken Lasagna
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- 1 Cup = 200ml
- Lasagna sheets - 10 - 12 (more or less depending on the size of the dish and lasagna sheets)
- Boneless chicken breast - 500 gram (ground in a food processor) or chicken mince
- Butter - 3 tbsp
- Onion - 2 (chopped)
- Garlic cloves - 3 (crushed)
- Tomatoes - 5 (grind well in a blender)
- Red chili powder - 1 tsp
- Black Pepper powder - 1 tsp
- Red chili flakes - 1 tsp
- Oregano - ½ tsp
- Dried Basil - ½ tsp (optional)
- Water - 1 cup
- Mozzarella cheese - 1 ½ cup
- Salt - to taste
- Cook the lasagna sheets as per instructions on the package adding enough salt and 2 tbsp oil. When the lasagna sheets are done, drain the hot water wash it with cold water, drain the water and keep it aside.
- Heat butter in a sauce pan, add the chopped onion to this and saute till soft. To this add the crushed garlic and enough salt and saute till the raw smell disappears.
- Add the ground chicken to this add cook in high flame for about 6 - 8 minutes till the colour of chicken changes slightly, stirring continuously.
- Add the tomato puree to this and let it boil. Add red chili powder, black pepper powder, red chili flakes, oregano and basil and mix well. To this add 1 cup water and cook till a thick on low flame. Let it dry out. Keep it aside.
For the white sauce
- Butter - 4 tbsp
- All purpose flour / maida - 4 tbsp
- Milk - 3 cup
- Pepper - 1 tsp
- Mushroom, sliced - 1 ½ cup
- Salt - to taste
- Heat butter in a pan, add all purpose flour and saute for about 2 - 3 minute on medium flame. Slowly add milk to this stirring continuously.
- Bring it to boil, reduce the flame and cook till thick. Add black pepper powder and enough salt to this and mix well.
- Add the sliced mushroom to this and cook for about 5 minutes on low flame. Remove from flame.
- Grease a glass dish with butter, keep a layer of cooked lasagna sheets covering the bowl. Add half of the cooked chicken mixture, top it with a layer of lasagna sheets.
- Then spread half of the mushroom sauce, again top it with lasagna sheets, then the chicken mixture, then the lasagna sheets and finally the remaining mushroom sauce.
- Cover the mushroom sauce with mozzarella cheese, sprinkle a pinch of oregano on top.
- Preheat the oven to 180 degree and bake it for about 30 - 35 minutes, till it changes the colour slightly. Remove it from oven and leave it for about 15 minutes. Serve.
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