the best lasagna recipes

The Lasagna with Chicken and Olives


* 5 tablespoons butter
* 2 tablespoons flour
* 1 and 3/4 cup milk
* 1 and 1/3 cup cream
* 1/2 lb. provolone cheese, grated
* 1 pinch salt
* 1 pinch freshly ground pepper
* 1 tablespoon vinegar
* 1 lb. boneless chicken breast fillets or thighs
* 2 onions
* 1.5 tablespoon olive oil for frying
* 6 dried tomatoes
* 4 pcs garlic cloves, minced
* 1/2 cup pitted black olives,
* 1 bunch basil, finely chopped
* 2 cups chopped red tomatoes
* 10 pieces lasagna noodles
* 1/4 cup pine nuts

Recipe for 6 portions, level: easy


I-Making the white sauce
Heat butter, add flour to the butter when it has melted; gradually pour milk and cream while stirring and simmer for about 1 minute. Then remove from heat and mix in the 1/2 lb. cheese and the tablespoon vinegar; stir. Season with salt and pepper. Preheat the oven to 300 °F heat setting.

II-Preparing the chicken
Wash the chicken, dry and cut into strips. Fry the onions in the olive oil together. Stir Marinated tomatoes, olives, garlic and herbs. Season with salt, pepper and paprika to taste. Pour the tomato sauce and let stand.

III-Assembling the lasagna
When assembling the lasagna, alternate layers of lasagna noodles, chicken and cheese sauce in a deep lasagna baking dish. The last layer should be cheese sauce. Sprinkle the remaining cheese over; bake the lasagna in the oven on the middle rack for about 40-45 minutes. Sprinkle with roasted pine nuts.

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