We had leftovers chicken in the fridge and I didn’t know what to do with it. My husband (the big lasagna fan) asked for lasagna. Well, let’s do lasagna then.
It’s spring, we have a beautiful weather outside but I still need a little bit of comfort food whatever the season. This recipe is the #1 on my list of comfort food. I used quite a lot of ingredients because that’s what I had in my fridge but feel free to adapt the recipe to your needs.
Chicken lasagna (serve 4) :
- Leftovers chicken
- Grated cheese
- 1 can peeled tomatoes
- 1/2 can of tomato sauce
- 300g of mushroom
- 1 onion
- 75 to 100cl of béchamel sauce
- Lasagna’s pastas
- Salt and pepper
Shred your chicken into little bite size pieces.
In a pan, fry the minced onion with a bit of oil. Add your chicken and your finely sliced mushroom.
When mushroom are about to be cooked, put the can of tomatoes with its juice and add half of the can of tomato sauce. (I used a basil tomato sauce but use whatever you have or prefer). Stir it gently and let it cook for 10 minutes.
Prepare your bechamel sauce if you decide to do it by yourself. Preheat your oven at 180°C (350°F).
In an oven-safe plate, start layering pasta, tomato sauce and bechamel sauce until there’s nothing left. Put grated cheese of your choice on top !
Put in the oven 35 to 45 minutes ! 2 to 3 minutes before the end, you can put your oven on “grill” function to have a nice golden crust on top.