Recipes
Veg
chicken lasagen
By Rohit Komal kamle
⏳ Prep Time: 60 minute
10 Jun 2020
Nutritional Overview
Calories
640 kcal
Protein
30 gm
Carbs
40 gm
Fats
40 gm
Ingredients
Olive oil, for coating baking dish 9 to 12 lasagna noodles 1 cup ricotta cheese 1 egg 1/4 cup grated Parmigiano-Reggiano Zest of 1 fresh lemon 1/2 teaspoon kosher or sea salt, or to taste Fresh cracked black pepper, to taste 24 ounces tomato sauce 2 cups cooked chicken 16 ounces (1 pound) grated mozzarella cheese
Method
Step 1
Preheat the oven to gas , °C, fan °C. Heat the oil in a frying pan. Add the chicken and brown. Set aside in a bowl. Add the onion and garlic to the pan; cook for mins, or until softened. Stir in the oregano, chilli, tomato purée and tomatoes, then return the chicken with any juices; season. Bring to the boil, then simmer for mins. For the sauce, melt the butter in a pan, then stir in the flour; cook for min. Gradually add the milk. Bring to the boil, then simmer, stirring, for mins. Remove from the heat. Stir in g cheese and the mustard; season. Spoon half the chicken mixture into a small baking dish. Top with lasagne sheets, then the remaining chicken. Top with the last lasagne sheets. Pour over the sauce and scatter over the remaining cheese. Bake for mins, or until golden.
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