Tuesday, June 5, 2012

Chicken & Mushroom Lasagna

Lasagna is a wide and flat type of pasta and possibly one of the oldest shapes... it has so many variants... today i tried it with chicken and mushroom.... it has two kind of sauces in it Bechamel (which is white sauce) ... an other one is meat red sauce (chicken) ... without further do... all you guys need:

Lasagna sheets 1/2 packet (9 sheets)
oil 2- 3 tsp
salt 2 tsp

For chicken sauce:

chicken 500 gms (small chucks)
tomatoes 3-4
tomato puree ½ cup
garlic 6-7 cloves (1 tbsp)
black pepper (crushed)  1 tsp
red chili powder 1 tsp
oregano 1/2 tsp
oil 3-4 tbsp
salt 1 tsp (to taste)

For Bechamel (white Sauce)

milk 2 cups
chicken broth 1 cup (1 cup water + 1 stock cube)
butter 2 tbsp
flour 2-3 tbsp
crushed black pepper 1 tsp (to taste)

For assembling:

mozzarella cheese 1/2 cup
cheddar cheese 1/2 cup
Parmesan cheese 1/4 cup (optional) 
oregano 1/4 - 1/2 tsp (optional)

boil water with salt and oil, add 2 to 3 sheets at once... boil as per the package instructions or for 7-8 minutes  

in other bowl take ice cold water...then remove the boiled sheets with a skimmer and transfer to the water to cool.

Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.

To prepare chicken sauce... put oil in a pan fry garlic in it...

Add chicken in the pan and fry till it changes it color

add chopped tomatoes and mix

add tomato paste, crushed pepper, salt and red chili powder... mix, and cook till you get thick sauce

Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat....add the flour and cook for 2 -3 minutes

 Gradually whisk in the stock and cook, keep whisking..

 then gradually whisk in the milk and cook, keep whisking,

add black pepper and salt if required... stock cube already has enough salt

cook and stir continuously until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.

 Assemble the lasagna: Preheat the oven to 400  F/ 200 C....

Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter/oil... spread the bechamel around 4 -5 tbsp... cover with the layer of pasta

spread the 1/2 of meat sauce

then, 1/3 of white sauce

sprinkle parmesan cheese

sprinkle 1/3 of cheddar and mozzarella cheese

cover again with the layer of pasta and repeat the same layers... remaining meat sauce, white sauce, Parmesan, cheddar and mozzarella then again with pasta

in the end over the layer of pasta spread remaining white sauce and parmesan

then remaining cheddar and mozzarella and sprinkle oregano... Tuck the edges of the pasta into the baking dish with a knife.

Place the lasagna on a baking sheet to catch any drips

bake until bubbly and golden, about 40 minutes....

Let rest few minutes before slicing and serving.

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