How to Prepare Ultimate Chicken and tomato lasagne with bechamel sauce

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special 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 tasty. This will be really delicious.

In a large pan heat oil over medium-high heat. Cook the onion, garlic, carrot and celery over medium Add the chicken and cook until it changes its color. Break up any lumps of meat using a fork. Add tomato paste, tomato puree, wine, sugar.

Chicken and tomato lasagne with bechamel sauce is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Chicken and tomato lasagne with bechamel sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have 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:

1. Make ready 9 sheets lasagne
2. Prepare 1 tbsp olive oil
3. Take 1 onion, finely chopped
4. Make ready 1 garlic clove, crushed
5. Take 3 1/2 oz mushrooms wiped and sliced
6. Take 12 oz chicken, cut into chunks
7. Prepare 2/3 cup red wine, diluted with 1/3 cup water
8. Take 1 cup sieved tomatos
9. Take 1 tsp sugar
10. Get Bechamel sauce
11. Prepare 5 tbsp butter
12. Get 1/3 cup flour
13. Get 2 1/2 cups milk
14. Prepare 1 egg, beaten
15. Take 1 cup cheese (or more if you love cheese)
16. Make ready to taste Salt and pepper

I never thought I'd say this, but I've come to prefer thinly sliced zucchini Other than the zucchini noodles, this is a pretty classic white lasagna. It has a creamy bechamel sauce and is layered with a ricotta cheese mixture. Anyway, this lasagna is virtually devoid of flavor. It boasts "No-Tomato" on the label.

Instructions to make Chicken and tomato lasagne with bechamel sauce:

1. Boil lasagne sheets until ready. Heat the oil, add the onions and garlic,cook for 3-4 minutes.
2. Add the mushrooms and chicken and cook until the meat browns.
3. Add the wine, bring to boil and simmer for 5 minutes.
4. Stir in the tomatoes and sugar and cook until the chicken is tender and cooked through.
5. 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.
6. Arrange in a baking dish and sprinkle remaining cheese on top. Bake until done.

Anyway, this lasagna is virtually devoid of flavor. It boasts "No-Tomato" on the label. Well, friends, if God didn't want lasagna to have tomato, he would have banished the enigmatic I found myself pining for the taste of tangy tomato sauce so greatly, that I raided our miscellaneous drawer for some. Lasagna involves three steps: The tomato meat sauce, boiling the pasta and the preparation of the bechamel sauce. Top chicken-with-bechamel-sauce recipes just for you.

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