Chicken And Mushroom Lasagna

 









Ingredients :

• Chicken (cooked) 2 cups
• Mushrooms(cooked) 2 cups
• Spinach(cooked) 1 cup
• Tomato sauce 2 cups
• White sauce 2 cups
• Mozzarella and cheddar cheese mix(shredded) 1 cup
• Pasta or lasagna sheets 1 pack
• Parmesan cheese 2 tbsp for garnish
• Basil leaves(fresh) for garnish
• Butter 4 tbsp

 White Sauce

• Maida ½ cup (refined flour)
• Butter 4 tbsp
• Milk as needed(about 1 liter)
• Nutmeg 1 pinch
• Salt and pepper to taste

Method Of White Sauce

Add butter to a large pan, also add refined flour and cook for few seconds until flour is well blended with butter.

Add milk gradually and keep stirring with the help of whisk, cook until nice and thick to sauce consistency.

Add nutmeg , salt and pepper. Take off the heat, cover and set aside.

Tomato Sauce

• Garlic (chopped) 2 tbsp
• Olive oil 2 tbsp
• Red chili flakes 2 tbsp
• Tomato paste 3 tbsp
• Tomato puree 4 cups(fresh tomatoes blended)
• Oregano 2 tbsp
• Brown or white sugar 2 tbsp
• Salt to taste

Method For Tomato Sauce

Add olive oil and garlic in a medium pan, sauté for few seconds, also add red chili flakes and tomato paste, mix well.

Add tomato puree, oregano and brown sugar. Season with salt

Cook until nice thick sauce consistency.

Method For Lasagna

Cook pasta sheets according to the instructions on the package.

Take a big baking dish, butter the dish and spread 1 ladle of white sauce on the base

Spread some lasagna sheets covering the entire base of the dish. Spread chicken and mushrooms, adding some spinach leaves last. Spread one ladle full of red sauce. Place more pasta sheets, and add a ladle of white sauce.

Keep doing the layers in the same manner until everything is utilized. The top layer should be of the white sauce.

Sprinkle cheese mix and some butter on top of the white sauce.

Bake in a preheated oven on 180C until nice and bubbly and the top is golden.

Garnish with parmesan cheese and basil, serve hot with Italian bread