It is made with chicken....
- Ground nutmeg (adds a little bit extra to the taste)
- Ready to cook lasagne sheets
- Mince chicken / or strips of chicken
- Salt & pepper
- Chopped tomato
- Grated Parmesan
For the bechamel sauce:
The first thing to do is get all the chopping out of the way. Chop all the mushrooms, onions and garlic.
Add some butter into a large pan/pot and add the onion and butter. Fry on a medium heat until the onion and garlic are soft. Then add all the mushrooms and fry.
After the mushrooms have shrunk and become soft, add the mine chicken, season with salt & pepper to taste and add about half a teaspoon of nutmeg. Mix well and allow the chicken to cook.
Once the chicken has been cooked through, add 2 tins of chopped tomatoes.
Leave the chicken and mushroom filling on a low heat and make the bechamel sauce now.
Add some butter to a sauce pan and add some flour. Keep mixing and stirring until everything is combined.
After the mix has come together, start adding milk a little at a time and mix thoroughly. Once you get a cream like consistency, the sauce is ready.
Now you can start layering the lasagne.
Start with the chicken and mushroom mix, then add the bechamel sauce, some grated parmesan and then the lasagne sheets.
Keep layering and finish with the bechamel sauce topped with cheese!