Chicken lasagna is an easier version of the popular Italian recipe.
1 packet of lasagna
2 tablespoons sunflower oil
700 g minced chicken meat (pulp, breast)
500 ml tomato sauce
2 - 3 cloves of garlic
300 g cheese
500 ml chicken soup
4 tablespoons flour
30 g butter
salt, pepper, dry rosemary, ground nutmeg
Method of preparation
Heat the minced meat for 15 minutes, over medium heat, in a little oil. Add a pinch of salt, the garlic, the tomato juice and a cup of chicken soup (200 ml), then leave the meat on the fire until the juice has evaporated.
Prepare the white sauce from a bowl of butter mixed with hot milk, flour, salt, hazelnut and rosemary. This composition is kept on fire until it begins to thicken, stirring permanently, to avoid the bumps.
Give the cheese to the grater and divide it into three equal parts. Grease a pan with oil, put a layer of lasagna sheets, cover it with a layer of meat, one of cheese and the last of white sauce (bechamel).
Put another row of sheets, one of meat, cheese and white sauce, and at the end, cover with lasagna sheets. Pour the rest of the chicken soup to cover the last remaining sheet.
Bake lasagna in the oven for 40-50 minutes.
Serve hot lasagna.
Taguri Chicken Lasagna