Chicken Lasagna II

Name: Chicken Lasagna II
Yield: 4 portion(s)
Ingredients: Olive oil to fry in; 0.5-1 tsp White pepper; 0.5-1 tsp Grated nutmeg; 1 l Whole milk; 1 Big ds. concentrated tomato puree; 1 Cube vegetable stock; 1 Cube chicken bouillon; 1.5 dl Water; 100 g Grated cheese. as for bechamel sauce; 1-2 tsp Chili powder (not too strong); 1-2 tsp Coriander; 1-2 tsp Oregano; 1-2 tsp Salt; 1-2 tsp Black pepper; 1-2 tsp Cumin seeds; 2 can Peeled tomatoes; 2 dl Good spicy red wine (like Italian); 2 Medium-sized onion; 2-3 clove Garlic; 250 g Button mushrooms, sliced; 250 g Dried lasagna sheets depending on the size of the dish and how many layers you want to change; 3 Grated carrots; 3-4 tbsp Olive oil; 4-6 Chicken breasts depending on size; 5.5 tbsp Wheat flour; 50 g Grated cheese (such as mozzarella and stilton. not cheddar); 85 g Butter

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Chicken Lasagna II

		Olive oil to fry in
0.5-1	tsp	White pepper
0.5-1	tsp	Grated nutmeg
1	l	Whole milk
1		Big ds. concentrated tomato puree
1		Cube vegetable stock
1		Cube chicken bouillon
1.5	dl	Water
100	g	Grated cheese. as for bechamel sauce
1-2	tsp	Chili powder (not too strong)
1-2	tsp	Coriander
1-2	tsp	Oregano
1-2	tsp	Salt
1-2	tsp	Black pepper
1-2	tsp	Cumin seeds
2	can	Peeled tomatoes
2	dl	Good spicy red wine (like Italian)
2		Medium-sized onion
2-3	clove	Garlic
250	g	Button mushrooms, sliced
250	g	Dried lasagna sheets depending on the size of the dish and how many layers you want to change
3		Grated carrots
3-4	tbsp	Olive oil
4-6		Chicken breasts depending on size
5.5	tbsp	Wheat flour
50	g	Grated cheese (such as mozzarella and stilton. not cheddar)
85	g	Butter

Instructions for Chicken Lasagna II

To prepare the Chicken Lasagna II recipe, please follow these instructions:

Start with tomato sauce: Chop the onions. Pressure individual cloves garlic. Heat olive oil in a pan and add the onion and garlic. Ready to sample in a few minutes without Browning. Add the peeled tomatoes and tomato pureen. Add carrots, mushrooms, spices, water and bouillon cubes. Stir thoroughly. Let the sauce simmer for at least 30 minutes (Low chicken and bechamel sauce while) Add the red wine. Let the sauce simmer for a further 5 minutes. Season with salt. Turn off the heat.

Chicken: boneless chicken breasts cut into thin's (3-4 mm) slices across the breast. Heat the oil in a frying pan. Brown and fry the chicken pieces one half at a time (so they will be fried and not cooked) season with the spices. Fry them until they are done. Put them on a plate for later.

Bechamel sauce: melt the butter in a pan over medium heat (do not brown) Add the flour. Stir thoroughly until all the flour is absorbed into the butter. Maybe use a little more flour. Add the milk a little bit at a time and stir each time until the milk is quite busy. When the flour-butter your child gradually becomes more liquid, it must be allowed to boil up in between each addition of milk. When the sauce has become somewhat more fluid (like gruel) whipped the carefully in order to get dissolved all the small clumps, which sure has formed itself). Continue adding milk and cook up, until the consistency is like a good thick sauce. Let the sauce Cook for a few minutes, stirring so it doesn't burn. Add the cheese and stir until it is dissolved. Add the spices and stir well. Turn off the heat.

Building of his lasagna. Butter a baking dish with olive oil. Put the four ingredients in the dish layered in this order: tomato sauce. Chicken (put the slices as flat as possible) lasagna sheets Bechamel sauce (make sure that the sauce covers lasagna plates COMPLETELY, otherwise the the dry) Start and end with tomato sauce. Sprinkle grated cheese on top. Behind it at 200 degrees for 25 minutes. Let it stand and drag outside the oven for 5-10 minutes before it is served.

Tips:
Tastes good with tomato salad.

Chicken Lasagna II

Ingredients for Chicken Lasagna II

Instructions for Chicken Lasagna II

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