Chicken Lasagne Recipe

 
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  • Chicken Lasagne
  • Chicken Lasagne
How to make Chicken Lasagne
  • Chef: Tomasso Maddalena Travertino
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

About Chicken Lasagne Recipe: White wine infused chicken dumplings, lasagna roundels and bechamel sauce cooked together and served with poultry.

Ingredients of Chicken Lasagne

  • 250 gms pasta dough
  • 1/2 cup bechamel sauce
  • 2 tbsp parmesan cheese, grated
  • 1/2 cup chicken dumplings
  • 1/2 cup sautéed mushrooms
  • 1 tsp truffle oil
  • 2 tsp poultry jus
  • For the Pasta Dough:
  • 4 eggs
  • 1 tbsp extra virgin olive oil
  • For the Bechamel Sauce:
  • 2 tbsp butter
  • 1/2 cup flour
  • 1 cup cold milk
  • 1 bay leaf
  • 1 whole onion
  • 2-3 tbsp sauteed mushrooms
  • 2-3 tbsp morels, soaked
  • A pinch of pepper
  • For the chicken dumplings:
  • 1/2 cup minced chicken mixed with rosemary and thyme
  • 2 tsp white wine

How to Make Chicken Lasagne

  • For the Pasta Dough:
  • 1.In a bowl, mix the eggs to the flour, add extra virgin olive oil and knead a dough. Allow it to rest for 2 hrs.
  • For the Bechamel sauce:
  • 1.Melt butter in a pan and add the flour. Mix in cold milk and stir. Now add the onion, bay leaf, pepper, morels and the mushrooms. Cook for few minutes and let it cool.
  • For the Chicken Dumpling:
  • 1.Make small dumplings with the minced chicken. Now sear and cook them in a pan with white wine.
  • 2.Prepare thin sheets of the dough using the pasta rolling machines.
  • 3.Cut it into roundels and cook in rapid boiling salt water for 3-5 minutes.
  • 4.On a plate, spread the bechamel sauce and assemble the lasagna roundels folding in the sauce.
  • 5.Spread the chicken dumplings and some cheese on top.
  • 6.Now bake it until you get a light brown color.
  • 7.Serve the dish with streaks of poultry jus and truffle oil.
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