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Mushroom chicken Lasagna

Cuisine: Italian
Course Type: Main Dish
Recipe Type: Poultry, Pasta, Baked
Serves: 4-6 persons
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes

* 3 tablespoons cooking oil
* 1 small onion or 100g, chopped
* 500g minced chicken
* 1 cup or 100g mushrooms, sliced
*1 sachetmaggi Bolognaise Mix
* 2½ cups or 625ml water
* 9 lasagna sheets

For the béchamel sauce:
*4 cups or 1 liter liquid milk
*1 sacheT MAGGI Béchamel Mix
*1 cup or 100g Mozzarella cheese, grared

*Heat oil in a saucepan and fry chopped onion for 2 minutes or until it becomes tender.
*Add minced chicken and sauté for 5 minutes or until tender. Add mushroom slices and sauté for 2 minutes. Add MAGGI Secrets Bolognaise Mix and water. Bring to boil with constant stirring then keep on low heat for 10 minutes. Set aside.
*Mix milk with MAGGI Secrets Béchamel Mix. Bring to boil with constant stirring then simmer on low heat for 2 minutes or until sauce thickens. Set aside.
*Alternate layers in a 30cm x 24cm an oven plate and in the following sequence:-
Start with a layer of béchamel then a layer of lasagna. Add half of the portion of the chicken bolognaise mixture then again a layer of lasagna.* Add the remaining portion of the chicken bolognaise mixture followed by a layer of lasagna.*
Finally top with béchamel sauce and sprinkled Mozzarella cheese on top.
*Bake in a 180˚C oven for 25-30 minutes or until the surface becomes golden in color.
Tip: Use green spinach lasagna sheets for variations

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