If you want to eat hearty, a plate of pasta will always come in handy. This is a practical recipe in which we will tell you how to make a rich filling, prepare the dough and some tips on how to easily repeat. pasta They are a symbol of Italian gastronomy, they will definitely love this recipe. This is easier because we will use dry pasta, for this we need to moisten it, it is convenient to have a clamp and a slotted spoon for manipulation.
This recipe of dish It will combine lean chicken meat, in fact it is perfect when we have leftover meats, separately, with fried tomato sauce, cheese and a few slices of zucchini. But as we always tell you, in the kitchen you can innovate and use the ingredients we have at home. If you have Bolognese sauce or if you prefer white sauce, this will be a delight too!
Another tip, you can make this flourless recipe with almond flour based pancakes. Another option to keep your meals hearty and easy to prepare.
- 12 sheets dry pasta for lasagna
- 350 grams of homemade tomato sauce
- 1 medium onion
- 400 grams of spinach
- 100 grams of mushrooms
- 250 grams of boiled and chopped chicken.
- 200 grams of chopped cheese
- 100 grams grated gratin cheese
- Salt, pepper, olive oil
Bechamel sauce optional:
- 400 ml milk
- 25 grams butter
- 25 grams wheat flour
- salt, pepper and nutmeg.
We wash and disinfect vegetables. We cut the onion and spinach in chifonade, put a little olive oil in the pan and sauté the onion when it becomes soft, stir in the spinach for about 5 minutes and the mushroom fillet. We booked.
Prepare a container of hot water to soften the pasta sheets, place 2 or 3 sheets and let them soften. Only about 3-4 minutes so that they do not fall apart.
Take a container for lasagna and alternate layers. Start with dough, cheese, sautéed spinach with mushrooms, chicken, béchamel sauce, or red sauce, or you can mix and match until you’re done.
Before serving, sprinkle the last minutes of cooking in the oven with cheese to brown it.
Preparation of the bechamel sauce: melt the butter and add the flour, whisking avoiding lumps, when it becomes golden, pour in the milk and continue to mix. Season and voila!
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