Chicken Lasagna

Chicken Lasagna

Engrilled

4 Units of chicken Breast

500 Grams of Pasta for Lasagna

Liter of ½ White Sauce

100 Grams of parmesan Cheese

100 Ounce mozzarela Cheese

300 Grams of Mushroom

200 Milliliters of Chicken Soup

200 Milliliters of Oil

100 Grams of red Onion

2 Garlic Teeth

Salt and pepper to taste

Procedure

1. Cook the chicken breasts in water with garlic.
2. Once cooked, split them.
3. Preheat the oven to 250ºC.
4. Cook the pasta in salt water and oil. Leave the pasta al dente, between 10 and 15 minutes.
5. To continue with the filling of our chicken lasagna, red minced onions we finely peeled both we and the chopped pochamos tomatoes and the ingredients, oil untimed fire.
6. When the other ingredients are ready we add some chicken soup to be forming a sauce. So, we add to the white sauce sauce and stir the mix all the time for you to consistency. All this without pulling the frying pan on the stove and turning it off. When the sauce is boiling, add the bird fell apart.
7. In a separate pan we cut the mushrooms laminae us and sauté them good in hot oil.
8. To get the lasagna, we lubed and butter an oven badge and put a layer of dough already cook lasagna.
9. Next we add a layer of sauce, one of mushrooms, mozzarella cheese and one of the dough. Then go back to begin with, the sauce, the mushrooms and cheese pasta until filling the badge.
10. For our chicken lasagna is the last layer must be of sauce, mushrooms and cheese.
11. Finally, add the parmesan cheese and above get bakes for 20 minutes, until the cheese is golden. This lasagna is an ideal to go with it with a simple green salad or delicious  with spinach and strawberries.

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Bryan Castillo 8-915-2055

Yaritzel Araúz 4-787

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