Chicken lasagna Ingredients: 1 package of- lasagna- 1- grated gruyere onion (quantity according to your taste) pepper salt butter for the dish- 1 large can of- peeled tomatoes- 1 large can of- cut button mushrooms- 4- chicken escalopes- 200 g of- tomato coulis- 1- béchamel broth flour, milk, margarin herbs of your choice.
Utensils： 1 Gratin dish oven dishes- 1 Oven ovens- 1 Knife kitchen knives- 1 saucepan pots and pans- 1 Lid 1 Grater graters- 1 kitchen scales scales- 1 dish-
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Preheat the oven to thermostat 7 (200°C).
Phase 2
Cut the escalopes into small cubes, brown them in a little fat.
Phase 3
Brown the mushrooms with the onion.
Phase 4
In a saucepan, crush the peeled tomatoes, do not add all the juice from the can. Add the tomato coulis and the browned mushrooms and onions. Add the crushed stock cube to ensure perfect dilution.
Phase 5
Salt, pepper, add the herbs.
Phase 6
Prepare the béchamel: melt a little margarine with the flour at the bottom of a saucepan. Add the flour gradually until you obtain a homogeneous sauce, not too thick.
Phase 7
Butter the gratin dish.
Phase 8
Start with a thin layer of béchamel, then add a layer of pasta (no need to cook them before), seal the holes well, addr pieces of chicken, then the tomato sauce.
Phase 9
Start again with the béchamel, pasta, chicken, tomato sauce. Finish with béchamel.
Phase 10
Be careful to cover the pasta with béchamel to prevent it from hardening during cooking.
Phase 11
Cover with grated cheese. Sprinkle with small pieces of butter.
Phase 12
Bake for 1/2 hour, finish the last 5 minutes on the grill.
Utensils： 1 Gratin dish oven dishes- 1 Oven ovens- 1 Knife kitchen knives- 1 saucepan pots and pans- 1 Lid 1 Grater graters- 1 kitchen scales scales- 1 dish-
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Preheat the oven to thermostat 7 (200°C).
Phase 2
Cut the escalopes into small cubes, brown them in a little fat.
Phase 3
Brown the mushrooms with the onion.
Phase 4
In a saucepan, crush the peeled tomatoes, do not add all the juice from the can. Add the tomato coulis and the browned mushrooms and onions. Add the crushed stock cube to ensure perfect dilution.
Phase 5
Salt, pepper, add the herbs.
Phase 6
Prepare the béchamel: melt a little margarine with the flour at the bottom of a saucepan. Add the flour gradually until you obtain a homogeneous sauce, not too thick.
Phase 7
Butter the gratin dish.
Phase 8
Start with a thin layer of béchamel, then add a layer of pasta (no need to cook them before), seal the holes well, addr pieces of chicken, then the tomato sauce.
Phase 9
Start again with the béchamel, pasta, chicken, tomato sauce. Finish with béchamel.
Phase 10
Be careful to cover the pasta with béchamel to prevent it from hardening during cooking.
Phase 11
Cover with grated cheese. Sprinkle with small pieces of butter.
Phase 12
Bake for 1/2 hour, finish the last 5 minutes on the grill.