When I want to eat chicken and I want something different, I brought an Italian flair to my kitchen. A phenomenal combination of pasta, chicken, peppers, and Indian ingredient curry will delight you. I believe that you will continue to use this recipe and that you will enjoy it. Be sure to try it, it's a really fantastic dish! Follow recipe.
Ingredients: baking tray 35×40 cm, medium, total time: 75 min. 8 serving
500 g lasagna pasta
1 kg chicken breast/ diced on 2 cm
2 onions/ finely chopped
2 garlic cloves/ finely chopped
30 g butter
200 ml vegetable broth
1 carrot/ diced
1 red pepper/ diced
1 yellow pepper/ diced
3-4 tsp curry
1 Tbsp fresh parsley/ finely chopped
1 tsp thyme
1 cooking cream/250 ml
1/2 tsp salt
1/2 tsp pepper
For the béchamel sauce:
3 Tablespoons butter / 30 g
4 Tablespoons flour / 80 g
4 cups milk / 800 ml
pinch of salt
a pinch of pepper
1 teaspoon oregano
1/2 teaspoon nutmeg
For Sprinkle:
100 g of Parmesan cheese grated or Gouda cheese as desired
1 Tbsp fresh parsley finely chopped
Preparation:
Prepare all the above ingredients. Finely chop the onions, put it in a plastic container.
Cut peppers and carrots into cubes, then put everything together in a deeper bowl.
Take the chicken breast and cut it into cubes. In a large frying pan (wok), pour 4 tablespoons of oil and wait for it to heat over a moderate heat. Put the onions to fry until it gets a glassy yellowish look. Add chopped chicken meat and stir, simmer until the chicken gets colored. Then add the chopped peppers and carrots. Fry, stirring occasionally, for about 5–7 minutes. When the water evaporates from the meat, add butter and finely chopped garlic, wait for the butter to melt, then add hot broth, thyme, pepper and 1/2 teaspoon of salt.
Stir well, cover the pot, simmer for about 20 minutes on a moderate heat until the vegetables soften, stirring occasionally. After the time has passed when the vegetables have softened, add the curry and mix well, simmer for another 5 minutes, and finally add the cooking cream stir again, cook another 5 minutes and turn off the heat. Add 1 Tablespoon of fresh chopped parsley, stir well. Control the taste and, if necessary, add the spices and set aside.
Dough:
Cook the lasagna in salted boiling water, 5 minutes is enough, because it is definitely baked in the oven. I don’t like it when my dough is too soft. Set them aside, be careful not to stick them, if that happens with the help of cold water, separate them.
Meanwhile, make the béchamel sauce.
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 takes on a yellowish-brown color, add milk and mix with a whisk. Stir over medium heat. When the béchamel becomes thicker, add a little salt, nutmeg, pepper, and oregano to taste, stir well and put out the fire.
Processing:
When the béchamel sauce and chicken with vegetables are done, take a deeper baking tray in the oven measuring 35×40 cm. Sprinkle a little sauce of vegetables and cream on the bottom. Then arrange the lasagna dough, then the chicken-vegetables cream and béchamel sauce, which you will spread on all sides with a spoon. Arrange until the dough is used up, leave the top layer to pour over the chicken-vegetables cream and pour over the rest of the béchamel sauce. Fill all the edges and sprinkle with oregano to taste and Parmesan cheese.
Place in a preheated oven to bake 180 °C, about 30–35 minutes. Your top coat should brown well. When the lasagna is done, sprinkle with a little chopped fresh parsley and serve. Serve warm immediately.
Buon appetito!
NOTE: When pour with the béchamel top, you can add a little 2 Tablespoons of sauce of chicken and vegetables cream and mix it with the béchamel, then pour over on top and sprinkle with Parmesan cheese.
Levels for lasagna vegetable sauce cream + pasta + chicken with vegetables cream + béchamel sauce + Another level same procedure / last level — chicken vegetables cream + béchamel sauce rest + Parmesan cheese, always go in this order!
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