Ingredients of Chicken Breast Lasagna:
Approximately 500g chicken breast
1 onion
2 cloves of garlic
1-2 green bell peppers
1 small red bell pepper
1/2 yellow bell pepper
1 tablespoon tomato paste
400g diced tomatoes or 2-3 tomatoes, chopped
100ml water
1 teaspoon red pepper flakes
1 teaspoon oregano
1/2 teaspoon black pepper
Salt
Bechamel Sauce:
50g butter
3 tablespoons flour (level)
600ml cold milk
1.5 tablespoons parmesan or grated mozzarella
Salt, black pepper, garlic powder, and finely chopped parsley
Lasagna noodles
Grated cheese
Preparation of Chicken Breast Lasagna:
Dice the chicken into small cubes and sauté briefly in a pan. Add finely chopped onion, garlic cloves, bell peppers, and chili peppers, continue sautéing. Add tomato paste, salt, and spices, sauté briefly. Add diced tomatoes/puree, cook briefly, and pour water over it. Then let it simmer over low heat for 5-6 minutes.
Meanwhile, for the bechamel sauce; Melt the butter, add the flour and cook until fragrant. Add cold milk and boil while stirring constantly until it thickens slightly. Add parmesan, salt, and spices, stir briefly, and remove from heat.
Spread some of the bechamel in a baking dish, place a layer of lasagna noodles on top, then another layer of bechamel, and top with chicken. Then, create layers in the order of lasagna-bechamel-chicken-bechamel-lasagna. Complete the top layer with bechamel sauce. Sprinkle grated cheese on top.
Then, let it sit for 30 minutes for the lasagna noodles to soften. Then bake in a preheated oven at 175°C until golden brown on top.
Source: ikosun_kitchen