Recipe: Yummy Chicken and tomato lasagne with bechamel sauce

Chicken and tomato lasagne with bechamel sauce. In this béchamel lasagna, I used my bolognese recipe, but it can also be made meatless, with a traditional tomato sauce. I used gluten-free brown rice lasagna noodles from Jovial Foods. Make sure you follow the preparation directions on the box of whatever kind of noodles you use.

Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of the white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or the baking dish is full, finishing with a layer of lasagna noodles. You can cook Chicken and tomato lasagne with bechamel sauce using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken and tomato lasagne with bechamel sauce

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

White Sauce Pasta And Chicken Bake Shakshouka Breakfast Pouched Eggs in Tomatoes - Duration. Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Break up whole tomatoes with the back of the spoon and stir sauce occasionally.

Chicken and tomato lasagne with bechamel sauce step by step

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. .

Fry the bacon & onion and once the onion is soft add the mushroom, pepper and cooked chicken. Add enough tomato puree to coat the chicken, then stir in the tomatoes. Add thyme & basil to taste, season and bring the sauce to the boil. Add the tomatoes, chicken stock and white wine. Add the tomato paste and mix until incorporated.