Chicken and tomato lasagne with bechamel sauce. People love bechamel sauce taste with lasagna, it's also turn amazing with chicken breast. Mozzarella top color, will turn golden brown, you will love this image so much. tomato paste add black pepper, paprika, salt now let's start to make bechamel sauce Preparation for Bechamel Sauce. In a large pan heat oil over medium-high heat.

Add tomato paste, tomato puree, wine, sugar. For the Bechamel Sauce: In a saucepan, melt butter and then add flour. Pour a layer of meat sauce in the bottom of a lasagna pan. You can have Chicken and tomato lasagne with bechamel sauce using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken and tomato lasagne with bechamel sauce

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

Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel. Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal. Reviews for: Photos of Oven-Ready Lasagna with Meat Sauce and Bechamel. Béchamel sauce, or white sauce, is one of the most basic mother sauces that every home cook needs to master.

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. .

It's the creamy sauce that is the base for white pasta sauces and soufflés, and holds casseroles and pot pies together. It is also part and parcel to putting together a crowd favorite: lasagna! It's that beauty right up there, the one coated in the buttery garden-fresh tomato sauce featuring a few leaves of summertime basil and the aroma of. Anyway, this lasagna is virtually devoid of flavor. It boasts "No-Tomato" on the label.