Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, chicken and tomato lasagne with bechamel sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Get Inspired On Our Official Site. In this béchamel lasagna, I used my bolognese recipe, but it can also be made meatless, with a traditional tomato sauce. I used gluten-free brown rice lasagna noodles from Jovial Foods.
Chicken and tomato lasagne with bechamel sauce is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken and tomato lasagne with bechamel sauce is something which I have loved my whole life.
To get started with this recipe, we must 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 it.
The ingredients needed to make Chicken and tomato lasagne with bechamel sauce:
- Make ready 9 sheets lasagne
- Prepare 1 tbsp olive oil
- Make ready 1 onion, finely chopped
- Get 1 garlic clove, crushed
- Get 3 1/2 oz mushrooms wiped and sliced
- Prepare 12 oz chicken, cut into chunks
- Make ready 2/3 cup red wine, diluted with 1/3 cup water
- Get 1 cup sieved tomatos
- Take 1 tsp sugar
- Get Bechamel sauce
- Make ready 5 tbsp butter
- Prepare 1/3 cup flour
- Make ready 2 1/2 cups milk
- Prepare 1 egg, beaten
- Prepare 1 cup cheese (or more if you love cheese)
- Take to taste Salt and pepper
Distribute the broccoli among the chicken. Put butter to melt in a pan. It's the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Steps to make Chicken and tomato lasagne with bechamel sauce:
- Boil lasagne sheets until ready. Heat the oil, add the onions and garlic,cook for 3-4 minutes.
- Add the mushrooms and chicken and cook until the meat browns.
- Add the wine, bring to boil and simmer for 5 minutes.
- Stir in the tomatoes and sugar and cook until the chicken is tender and cooked through.
- 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.
- Arrange in a baking dish and sprinkle remaining cheese on top. Bake until done.
Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. The white sauce: The traditional béchamel sauce used for this lasagna is what really sets it apart! Béchamel is just a fancy name for a white sauce that is made with butter, flour and milk. For the bechamel, bring the milk to a simmer in a saucepan.
So that’s going to wrap this up for this special food chicken and tomato lasagne with bechamel sauce recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
