Chicken Lasagne Recipe
How to make Chicken Lasagne
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About Chicken Lasagne Recipe: White wine infused chicken dumplings, lasagna roundels and bechamel sauce cooked together and served with poultry.
- Total Cook Time3 hrs 50 mins
- Prep Time 20 mins
- Cook Time3 hrs 30 mins
- Recipe Servings4
- Intermediate
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.