When I feel like eating chicken and I would like something different, I put an Italian touch in my kitchen. The phenomenal combination of pasta and chicken with phenomenal vegetables will delight you as I prepare it. I believe that you will continue to use this recipe, and you will enjoy in it. Be sure to try it, it's a real fantastic meal! Follow recipe.
Ingredients: baking tray 35×40 cm, medium, total time: 75 min., cooking time total: 60 min. Preparation: 10-15 min.
Dough :
500 g dough for lasagna
Other ingredients:
1 kg of chicken breast
1 onion/ finely chopped
2 red peppers/ diced
4 green peppers, finely chopped
3 tomatoes/ blended
4 Tablespoons of oil /50 ml
1 Tablespoon of tomato paste /30 g
2 little zucchini/ diced
1 big carrot, diced
1 Tbsp of Vegeta /8 g/ dry spice
1/2 teaspoon salt
1 cup of hot water 150-200 ml
1/2 tsp black pepper
1 tsp thyme
For Béchamel Sauce
3 Tablespoons of butter/30 g
4 Tablespoons of flour /80 g
4 cups of milk /800 ml
pinch of salt
pinch of pepper
1 tsp oregano
1/2 tsp nutmeg
For Sprinkle:
200 g Parmesan cheese or other melted cheese, what you like
Preparation:
Finely chop the onion, put in a plastic bowl separately.
Peppers, green peppers, zucchini, carrot cut into cubes, and place in a deeper bowl all together. Cut the tomatoes into quarters and put them in a blender. When done, blended tomatoes, set aside. Take the chicken breast and cut it into smaller cubes, about 1.5 cm.
Pour 4 tablespoons of oil into the big pan (wok) and wait for it to heat over a moderate heat. Put the onion to fry until it gets a glassy yellowish look.
Add chopped chicken and stir, simmer until the chicken catches the color.
Then add the chopped paprika, green paprika zucchini and carrot. Fry, stirring occasionally, for about 5–7 minutes. When the water has evaporated from the meat, add the blended tomatoes, thyme, salt, Vegeta / dry spice, pepper, tomato concentrate, pour the little hot water (150 ml). Mix well, cover the dish to simmer for about 30 minutes over mildly moderate heat with occasional stirring.
The chicken and vegetables sauce must be a little thick.
Dough:
Cook lasagna in salted boiling water, 5 minutes is enough, because it is definitely baked in the oven. I don't like when my dough is too soft. Put them aside, be careful not to stick them, if that happens with the help of cold water, you will separate them.
Meanwhile, make the béchamel sauce.
Pour the butter into a deeper pan and wait for it to melt a bit, then add the flour and mix quickly and make sure there are no lumps. When the flour has acquired a yellowish-brown color, add milk and stir with a hand whisk. Stir over mildly moderate heat.
When the béchamel has become thicker, add pepper, a little salt, nutmeg, and oregano mix well and remove from the heat.
Processing:
When the béchamel sauce and chicken with vegetables are done, take a deeper baking tray for baking in an oven measuring 35×40 cm.
Sprinkle with a little sauce and vegetables on the bottom. Then arrange the lasagna dough, then the chicken with vegetables and béchamel sauce, which you will spread on all sides with a spoon, arrange until you use up the dough. Leave the top layer to pour over the chicken and vegetables, then pour over the rest of the béchamel sauce, fill in all the edges, sprinkle with oregano to your taste and Parmesan cheese.
Place in a preheated oven to bake on 180 °C, about 30–35 minutes.
Your top coat should brown well. Serve immediately warm. Buon appetito! NOTE: On the penultimate and last level I also added Parmesan cheese, you can fill each level if you like. Chicken sauce, béchamel sauce and Parmesan in that order always! When pour the béchamel top, you can add a little 1 tablespoon of tomato sauce and mix it with the béchamel.
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