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I have been making lasagna for a long time now….I ate it first ,during one of our visits to Italy and fell in love with it….I always used to make it either with tomato sauce or bechamel sauce, but this time I tried to use both the sauces and wow…It was the best Lasagne, I have ever had….The list of ingredients looks big , but don’t worry….It’s not at all difficult….And do do try this recipe…This is surely a winner….So here it is…

All you need is ( serves-3 people )

For roasted chicken

  • Chicken breast-1
  • Olive oil-2 tsp
  • Salt
  • Pepper-12 tsp

For mushroom

  • Mushroom-250 gms
  • Olive oil-2 tsp
  • Garlic-2 cloves
  • Salt
  • Black pepper-12 tsp

For Tomato sauce

  • Olive oil-4 tsp
  • Garlic-3-4 cloves
  • Tomatoes-3 ( medium, chopped )
  • Tomato puree-2 tsp
  • Salt
  • Sugar-1 tsp
  • Black pepper-12 tsp
  • Basil leaves-4-5 chopped ( If fresh basil is not available,you can use the dry one )
  • Water-1 cup

For bechamel sauce

  • Unsalted butter-1 and 12 tbsp
  • All purpose flour-2 tsp
  • Low fat milk-1 cup
  • Salt
  • Black pepper-14 tsp
  • Lasagna pasta-6 sheets ( boiled according to manufacturers instruction )
  • Parmesan cheese-1 and half cup
  • Mozzarella cheese-12 cup

Method of preparation

For the chicken

In a oven proof dish, mix all the ingredients and bake for 30 minutes at 450 degrees

For the mushroom

In a pan add olive oil
when the oil is hot, add garlic and fry till slightly browned
Add mushroom, salt and pepper
Cook till mushrooms are slightly browned and all the water from them has evaporated

For the tomato sauce

Add oil in a pan
Add garlic and fry till lightly browned
Add tomato, tomato puree, salt, sugar, pepper powder, basil leaves and water
Cook for 8-10 minutes, until tomatoes are cooked well

For bechamel sauce

Heat butter in a pan
Add all purpose flour and fry for 2-3 minutes, on low heat, until it turns light brown
Switch off the  heat and add milk
Mix well
Switch on the heat again and cook the sauce , until it is thick and creamy
If you have a few lumps, sieve the sauce through a strainer

Assembly

Take a 8x 8 inch baking tray and spread a tablespoon of tomato sauce
Arrange 2 sheets of lasagne on top of the sauce
Spread 2 tablespoon of tomato sauce, sprinkle some chicken and mushroom filling
Spread 2 tbsp of bechamel sauce and half cup of Parmesan cheese on top
Repeat with other sheets of lasagne, until you have 3 layers
Sprinkle mozzarella cheese on top and bake at 350 degrees for 30-35 minutes, until the crust is lightly browned
Cool for 5 minutes for serving

12 thoughts on “Roasted chicken and mushroom Lasagna with Bechamel sauce and tomato sauce

  1. Lasagna looks awesome..i wanted to make this for quite sometime ,u have inspired me again..beautiful ,mouthwatering clicks..u alwz amaze me ..

  2. This looks so delicious. I’ve never made chicken lasagna, it’s always been beef. Should give it a try. My hubby would be over the moon if i serve him this :D Lovely recipe.

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