How to cook chicken lasagna
You will need
- vegetable oil;
- cheese - 450 g;
- tomato puree - 500 ml;
- billet sheets - 350 g;
- carrots - 2 pieces;
- chicken breast fillet - 1 kg;
- Kari or chicken seasoning;
- Bulgarian red pepper;
- butter - 25 g;
- wheat flour - 1.5 tbsp. l .;
- garlic - 3 cloves;
- onions - 1-2 pcs;
- a mixture of peppers and salt.
Cut the meat into small pieces. Sprinkle it with spices, add 2 tablespoons of vegetable oil and mix. Put it all in a container, cover and marinate in the refrigerator, for example, until the morning.
Crumble the onion, fry it until golden brown with the chopped carrot. Put the meat and continue frying for another 10 minutes, stirring. Put the fire medium. Add Bulgarian pepper at the end of frying and stew for another 5 minutes. Add some salt to your future lasagna.
Fry the flour for the sauce in a dry frying pan, until light brown, stirring constantly and thus not letting it burn.
Pour 2 cups of boiled chilled water in a small saucepan, add previously fried flour there. Stir the mass thoroughly, eliminating any lumps.
Put the sauce on the fire, add crushed garlic, pepper mixture, tomato puree. Bring to a boil and cook the lasagna sauce for 3 minutes.
Grease a portion of the form with butter, pour and evenly spread over the entire surface of the sauce layer. In a row fold sheets of pasta, dry or boiled. Spread the vegetables and part of the chicken meat on top.
Sprinkle our lasagna with grated cheese and pour over the red sauce. Put another row of dough, lay out the remains of the fillet on it. Pour cheese and sauce. Place the rest of the ingredients on top and pour over the sauce.
Preheat oven to 190 oC, place the dish there and bake for 25 minutes. After the allotted time, remove the mold, sprinkle with cheese chips and bake for another 15 minutes until ready. Ready lasagna must be served hot.
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