Lasagna Sheets
For the White Sauce:
1 can of heavy cream
1 tablespoon grated Parmesan cheese
1 tablespoon unsalted butter
2 cups milk
4 tablespoons cornstarch
1/2 teaspoon salt
For the Red Sauce:
1 diced tomato without seeds
2 tablespoons tomato paste
1/2 teaspoon salt,
Calabrian peppers,
Thyme
Salt and pepper to taste,
Filling:
1 pound chicken breast, shredded
Olive oil
1 whole onion
3 cloves garlic, minced
Salt to taste
Lasagna Sheets
For the White Sauce:
1 can of heavy cream
1 tablespoon grated Parmesan cheese
1 tablespoon unsalted butter
2 cups milk
4 tablespoons cornstarch
1/2 teaspoon salt
For the Red Sauce:
1 diced tomato without seeds
2 tablespoons tomato paste
1/2 teaspoon salt,
Calabrian peppers,
Thyme
Salt and pepper to taste,
Filling:
1 pound chicken breast, shredded
Olive oil
1 whole onion
3 cloves garlic, minced
Salt to taste
Cook the lasagna sheets in boiling water for 10 minutes
Heat the olive oil
Then sauté the onion, garlic, and salt until golden brown
Next, add the chicken and cook until refogado
When cooked, add a layer of Catupiry
To make the White Sauce, combine ingredients in a pan, let it simmer and stir until creamy
The Red Sauce requires frying the temperos in olive oil, then adding ingredients and letting it simmer
Assembling the Lasagna:
Put a layer of Red Sauce, then lasagna sheets
Add another layer of Red Sauce, White Sauce, and filling, then repeat, finishing with a final layer of lasagna sheets
Sprinkle with mozzarella cheese and, if desired, breadcrumbs and thyme
Bake in the oven for 10 minutes and serve.
