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Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil, for cooking

  2. 1 small onion or 100 g, chopped 500 g chicken, minced

  3. 1 cup mushrooms or 100 g, sliced 1 sachet MAGGI® Bolognaise Mix

  4. 2 cups water or 625 ml 9 dried lasagna sheets For the bechamel sauce:

  5. 4 cups milk or 1 liter, liquid

  6. 1 sachet MAGGI® Bechamel Mix

  7. 1 cup mozzarella cheese or 100 g, grated

Instructions Jump to Ingredients ↑

  1. Preparation Heat oil in a saucepan and fry chopped onion for 2 minutes or until it becomes tender. Add minced chicken and sauté for 5 minutes or until tender. Add mushroom slices and sauté for 2 minutes. Add MAGGI® Bolognaise Mix and water. Bring to boil with constant stirring then keep on low heat for 10 minutes. Set aside. Mix milk with MAGGI® Béchamel Mix . Bring to boil with constant stirring then simmer on low heat for 2 minutes or until sauce thickens. Set aside. Alternate layers in a 30cm x 24cm Pyrex plate and in the following sequence: Start with a layer of béchamel then a layer of lasagna. Add half of the remaining portion of the chicken bolognaise mixture then again a layer of lasagna. Add the left portion of the chicken bolognaise mixture followed by a layer of lasagna. Finally top with béchamel sauce and sprinkled Mozzarella cheese on top. Bake in a 180˚C oven for 25-30 minutes or until the surface becomes golden in color.

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