Recipe: Yummy Chicken and tomato lasagne with bechamel sauce

Chicken and tomato lasagne with bechamel sauce. People love bechamel sauce taste with lasagna, it's also turn amazing with chicken breast. Mozzarella top color, will turn golden brown, you will love this image so much. tomato paste add black pepper, paprika, salt now let's start to make bechamel sauce Preparation for Bechamel Sauce. In a large pan heat oil over medium-high heat.

Add tomato paste, tomato puree, wine, sugar. For the Bechamel Sauce: In a saucepan, melt butter and then add flour. Pour a layer of meat sauce in the bottom of a lasagna pan. You can have Chicken and tomato lasagne with bechamel sauce using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken and tomato lasagne with bechamel sauce

1. You need 9 sheets of lasagne.
2. It's 1 tbsp of olive oil.
3. You need 1 of onion, finely chopped.
4. Prepare 1 of garlic clove, crushed.
5. Prepare 3 1/2 oz of mushrooms wiped and sliced.
6. It's 12 oz of chicken, cut into chunks.
7. Prepare 2/3 cup of red wine, diluted with 1/3 cup water.
8. It's 1 cup of sieved tomatos.
9. Prepare 1 tsp of sugar.
10. It's of Bechamel sauce.
11. You need 5 tbsp of butter.
12. Prepare 1/3 cup of flour.
13. Prepare 2 1/2 cups of milk.
14. It's 1 of egg, beaten.
15. It's 1 cup of cheese (or more if you love cheese).
16. It's to taste of Salt and pepper.

Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel. It's that beauty right up there, the one coated in the buttery garden-fresh tomato sauce featuring a few leaves of summertime basil and the aroma of. Anyway, this lasagna is virtually devoid of flavor. It boasts "No-Tomato" on the label.

Chicken and tomato lasagne with bechamel sauce instructions

1. Boil lasagne sheets until ready. Heat the oil, add the onions and garlic,cook for 3-4 minutes..
2. Add the mushrooms and chicken and cook until the meat browns..
3. Add the wine, bring to boil and simmer for 5 minutes..
4. Stir in the tomatoes and sugar and cook until the chicken is tender and cooked through..
5. Bechamel sauce: melt butter, stir in flour cook for 2 minutes, remove from heat, gradually add in the milk, boil until thickened, cool slightly and add the egg and half the cheese, salt and pepper to taste..
6. Arrange in a baking dish and sprinkle remaining cheese on top. Bake until done..
7. .

Well, friends, if God didn't want lasagna to have tomato, he would have banished the enigmatic I found myself pining for the taste of tangy tomato sauce so greatly, that I raided our miscellaneous drawer for some. The bechamel adds a little something special to this wonderful lasagna, made with Italian sausage, brown cremini mushrooms, and plenty of marinara I did use a mix of Italian Chicken sausage and Hot Italian Pork sausage. In my Béchamel sauce I used Almond milk because I don't drink regular milk. So this sauce - the idea spawns from one of the episodes. They didn't actually make it on camera, but while the chef was layering up a vegetarian ramekin lasagna, he threw out the words "roasted tomato béchamel" and I immediately blacked out.