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Chicken Lasagna with Bechamel Sauce
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
6 servings
Luana Marques
@luana_marques.ofc- Ingredients
- Recipe
- Chicken fillet500 g
- curry1 teaspoon
- Chicken broth1 unit(s)
- BBQ Sauce3 tablespoon
- Salt1 to taste
- Milk500 ml
- Onion1/2 cup
- Bay leaf1 unit(s)
- Cloves3 unit(s)
- Butter50 g
- Black pepper1 to taste
- Nutmeg1 to taste
- Ready-made lasagna noodles1 unit(s)
- Mozzarella150 g
- Ham150 g
- Chicken:
- Cook the chicken in the pressure cooker with water until it covers it for an average of 10 minutes after it comes under pressure.
- After the chicken is cooked, shred it and season it.
- Use the curry, chicken stock, barbecue sauce and salt to taste.
- Mix until smooth.
- Sauce:
- Take half of the onion and fix the bay leaf with the help of the three cloves on its back.
- Place the milk in a pan (medium heat) and the onion with the leaf facing down.
- When it starts to boil, turn off the heat, remove the onion from the milk and let it rest.
- In another pan, melt the butter and add the wheat (medium heat).
- Stir well for 3 minutes and then add the milk, stir well until it thickens.
- Add salt to taste, black pepper and nutmeg to taste.
- With the sauce already ready, take the chicken and mix them until everything is very homogeneous.
- Pasta:
- Boil in a pan filled with water with a drizzle of oil and salt to taste.
- Put the pasta ready to cook until it is ready (average of 5 minutes).
- Drain the water.
- Mounting
- In a glass dish, place a layer of sauce with chicken, cover with ham and then with the lasagna noodles.
- Repeat this procedure until you run out of chicken sauce.
- Finish with a layer of finished dough and cheese.
- Preheated oven at 180°C for 15 minutes.
- Place the dish in the oven until the cheese melts (average 10 minutes).
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