Chicken lasagne
Ingredients:
Chicken Filling:
•Oil
2 tbsp.
•Pyaz
(Onion) Chopped 2
•Lehsan
(Garlic) chopped 1 tbsp.
•Chicken
qeema (Mince) ½ kg
•Tamatar
(Tomato) Chopped 2
•Tomato
ketchup ½ cup
•Namak
(Salt) 1 tsp
•Lal
mirch (Red chili) Crushed 1 tsp
•Kali
mirch (Black pepper) Crushed 1 tsp
•Dried
oregano 1 tsp
•Tomato
paste 2 tbs
•Chicken
stock or pani (water) ½ cup
•Shimla
mirch (Capsicum) Chopped 1 cup
White sauce:
•Makhan
(Butter) 2 tbs
•Maida
(All-purpose flour) 2 tbs
•Doodh
(Milk) 2 & ½ cup
•Namak
(Salt) ½ tsp or to taste
•Safed
mirch powder (White pepper powder) 1 tsp
Assembling:
•White
sauce
•Lasagna
sheets 12 boiled as per pack’s instructions
•Chicken
filling
•White
sauce
•Cheddar
cheese 1 Cup or as required
•Mozzarella
cheese 1 Cup or as required
•Dried
oregano to sprinkle
Directions:
For Chicken Filling:
In
pan, add oil and onion (chopped) and garlic (chopped), sauté for 1-2 minutes.
Add
chicken mince and sauté until mince changes color.
Add
tomatoes (chopped), tomato ketchup and mix well.
Add
salt,red
chili crushed,black
pepper crushed,dried oregano,tomato
paste and chicken stock or water,cook
for 2-3 minutes.
Add
capsicum,mix
and set aside.
For White sauce:
In
pan, add butter and let it melt, add all-purpose flour and mix well.
Gradually
add milk and keep stirring and mix continuously.
Add
salt and white pepper powder and cook until sauce thickens.
For Assembling:
Grease
baking dish with oil or butter, spread white sauce, cover it with lasagna
sheets, add chicken filling then again pour white sauce, sprinkle cheddar
cheese and mozzarella cheese.
Repeat
the same process.
Sprinkle
cheddar cheese, mozzarella cheese and dried oregano.
Bake
for 20-25 minutes at 180 C or until cheese is golden brown.
Chicken
lasagna is ready.
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