Serves 2-4 people
Ingredients:
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.
Bechamel:
1- Five tablespoons of flour.
2- Four tablespoons of butter.
3- A bottle of whole milk, 1 liter.
Preparations:
1- Boil the lasagna. Don’t make it too soft.
2- Use a frying pan and light fry the chicken, onion and mushrooms.
For the bechamel:
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 bechamel 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, bechamel and mozzarella.
8- Preheat the oven 250 degree. I’m using an electric oven.
9- And cook it until it’s all golden.
Be Al-hana We Al-shafa
