Filling
3 tablespoons of oil
4 chicken breast halves and 2 thighs, skin removed
4 tomatoes, peeled and chopped
4 cloves of garlic, minced
1 medium onion, chopped
Salt and pepper to taste
White sauce
2 cups of milk
1/3 cup of wheat flour
4 tablespoons of butter
Salt to taste
Assembly
300g cooked lasagna noodles, drained
300g mozzarella cheese slices
To sprinkle
Breadcrumbs
Parmesan cheese, grated
Optional
Oven temperature opening form with 26cm diameter
Filling
3 tablespoons of oil
4 chicken breast halves and 2 thighs, skin removed
4 tomatoes, peeled and chopped
4 cloves of garlic, minced
1 medium onion, chopped
Salt and pepper to taste
White sauce
2 cups of milk
1/3 cup of wheat flour
4 tablespoons of butter
Salt to taste
Assembly
300g cooked lasagna noodles, drained
300g mozzarella cheese slices
To sprinkle
Breadcrumbs
Parmesan cheese, grated
Optional
Oven temperature opening form with 26cm diameter
Filling
Cook all ingredients in a high heat skillet for 15 minutes
Cover and cook, adding water as needed until chicken is tender
Separate the chicken, remove bones, and chop into small pieces
Return to the skillet
White sauce
Melt butter, add flour, and mix well
Add milk gradually, stirring constantly
Season with salt to taste and cook until thickened
Assembly
Preheat oven to high temperature
Grease the form with butter and dust with breadcrumbs
Line with lasagna noodles, leaving room at edges
Make three layers, using half of filling, mozzarella cheese, and white sauce each
Cover with more lasagna noodles and repeat layers
Fold the lasagna ends over the filling, sprinkle with breadcrumbs and Parmesan
Cover with aluminum foil and bake for 50 minutes
Unmold and serve.
