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Chicken Lasagna with Cheese
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
15 servings
Angelita Araújo
@lardeanja- Ingredients
- Recipe
- Chicken breast500 kg
- Lasagna pasta1 g
- Tomato Extract2 can(s)
- Sour cream2 can(s)
- Tomatoes2 unit(s)
- Garlic4 unit(s)
- Butter or margarine2 tablespoon
- Shallow salt1 tablespoon
- Pinch of black pepper to taste
- Nutmeg, zest, pinch to taste
- Oregano to taste
- Smoked paprika2 tablespoon
- Olive oil1 tablespoon
- Black pepper and cumin to taste
- Culinary cheese tube1 unit(s)
- Mozzarella350 g
- Parmesan cheese200 g
- Rose sauce Heat the butter and sauté the onion until fried, add the garlic and fry. Now it's time for the cut tomatoes without seeds, the point is puree texture. Add the tomato paste, salt, black pepper and two cans of water. Shake well. After boiling, cook for 30 minutes on low heat. Add the cream and nutmeg and stir for 3 minutes to thicken. Turn off the fire.
- Cook the chicken breast in water with salt and oregano for 20 minutes in the pressure cooker. Reserve 1 cup of the cooking broth. Drain the rest. Shred the chicken. The trick I use to unravel is: close the pressure cooker, preferably without the pin and shake well while it's warm. Defy it's a beauty! In another pan, season the chicken with 2 tablespoons of oil. Dissolve the smoked paprika, black pepper and cumin in the cup of broth that is reserved. Add the shredded meat. This broth enhances the flavor of the meat. Stir over medium heat for 3 minutes. Adjust the salt if needed.
- Assemble the lasagna: Line a large pan with enough sauce to moisten the dough. Put the pasta, chicken, cottage cheese, pasta, mozzarella. Repeat this process until finished. Cover with aluminum foil and cook in a preheated oven at 180° according to the instructions for the dough you are going to use. Remove the foil and add the Parmesan cheese. Leave in the oven until browned. Enjoy your food!
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