For the pasta:
1/2 kg (4 cups) of all-purpose flour
120 g (3/4 cup) of butter or vegetable oil
3 eggs
1/2 cup of water
Filling:
4 tablespoons of olive oil
2 cloves of garlic, minced
1 bay leaf
1 cinnamon stick
1 cup of tomato puree
1/2 cup of chicken broth
1 can of cream of mushroom soup
200 g of cooked chicken breast
2 tablespoons of butter or margarine
2 tablespoons of chopped fresh parsley
salt and black pepper to taste
1 package of lasagna pasta (500 g)
1 tablespoon of olive oil
1/2 cup of grated Parmesan cheese
2 tablespoons of melted butter or margarine
For the pasta:
1/2 kg (4 cups) of all-purpose flour
120 g (3/4 cup) of butter or vegetable oil
3 eggs
1/2 cup of water
Filling:
4 tablespoons of olive oil
2 cloves of garlic, minced
1 bay leaf
1 cinnamon stick
1 cup of tomato puree
1/2 cup of chicken broth
1 can of cream of mushroom soup
200 g of cooked chicken breast
2 tablespoons of butter or margarine
2 tablespoons of chopped fresh parsley
salt and black pepper to taste
1 package of lasagna pasta (500 g)
1 tablespoon of olive oil
1/2 cup of grated Parmesan cheese
2 tablespoons of melted butter or margarine
For the pasta: place the flour on a work surface, make a depression in the center and add the butter or vegetable oil, eggs, and water
Mix all ingredients together to form a ball
Let it rest for 1 hour
Divide the pasta into 2 circles, one of 35 cm diameter and the other of 30 cm diameter
Grease a lasagna pan with the larger circle
Set aside
Heat the olive oil in a pan and sauté the garlic, bay leaf, and cinnamon stick until fragrant
Add the tomato puree and let it simmer for 5 minutes, adding chicken broth if necessary to prevent it from drying out
Remove from heat and stir in cream of mushroom soup. Reserve
Chop the cooked chicken breast into small pieces and sauté it in butter or margarine
Stir in parsley and season with salt and black pepper to taste
Cook the lasagna in boiling water with olive oil and salt until the pasta is al dente
Drain and mix with the tomato sauce, cream of mushroom soup, and Parmesan cheese
Assemble the lasagna by placing half of the mixture on the bottom of a baking dish, then adding the chicken pieces, and finally covering with the remaining lasagna mixture
Top with the smaller circle of pasta and press the edges together to seal
Brush with melted butter or margarine and bake in a preheated oven at 200°C for about 75 minutes or until the pasta is firm and golden brown
Let it rest for a few minutes before serving
Serves 12 people.
