Saturday, November 3, 2012

Chicken and Mushrooms Lasagna With Bashamel Sauce

Just made it for last night dinner and it was so delicious, it took about an hour and a half to be done.

Serves 2 people

1- A half a pack of lasagna pasta
2- Two chicken breasts. Sliced
3- One onion. Sliced
4- Some mushroom. As desired.
5- Mozzarella
6- Oil

1- Five tablespoons of flour
2- Two tablespoons of butter
3- A bottle of milk
4- tablespoon of butter

1- Boil the lasagna. Don’t make it too soft.
2- Use a frying pan and fry the chicken, onion and mushrooms.

For the bashamel:
1- Use a deep pot and melt the butter. Medium heat.
2- Add the flour. Use a whisk and stir for 3 minutes, until the flour mixed well with the butter.
3- Add milk and keep string until it’s thick enough, It shouldn’t be so thick.
If there are some lumps you can use a screen and use the liquid only.

The Lasagna:
1- Use an oven tray.
2- Add some of the bashamel in the bottom.
3- Put down a layer of lasagna.
4- A layer of the mix, chicken, mushrooms and onion.
5-Then some mozzarella.
6- Do this twice.
7- On the top a layer of lasagna, bashamel and mozzarella.
8- Preheat the oven 250 degree. I’m using an electric oven.
9- And cook it until it’s all golden. It took about 25 minutes.

Be Al-hana We Al-shafa

From inside

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