- Red sauce
- Purple onion 1 big size and chopped
- Boneless chicken 1.5 to 2 lbs chicken breast
- Tomatoes 3, peeled and chopped
- 1 jar Pasta sauce
- as needed Oil
- Black pepper
- Cumin powder
- White sauce
- 4 tablespoon Butter
- 3 tablespoon Flour
- Salt – 1 teaspoon or to taste
- 3 cups Milk
- Mozzarella cheese 0.5 to 1 cup grated
- 4 table spoon Cream
- Garlic 2 cloves minced
- 1 pinch Nutmeg
- sheets Lasagna
- Lasagna sheets – boiled
Red sauce: put oil, then add chopped onions and saute (don’t brown them), then add tomatoes and cook. Once it’s all cooked, add 1 jar of pasta sauce. Then add all chicken breasts. Once chicken is cooked, make sure you take it out and shred it with two forks, and then put the shredded chicken bag in while it cooks. Cook sauce for 3 hrs because you want to make sure that tomatoes are fully cooked. If cooked in pressure cooker or Crock-Pot/instapot, then can reduce the time to 30 to 40 minutes.
For white sauce: in a separate pan, add butter, add minced garlic and saute then add flour and salt and pepper and whisk. Once it has turned light brown, add milk while whisking. Add cream (you can skip this if you dont have cream), then cheese, keep whisking until it thickens. Add a pinch of nutmeg. Take it off of heat.
To make the layers, first put some oil in the pan. Then put 1 layer of red sauce. Then sprinkle grated mozzarella cheese, then put sheets of lasagna, then add white sauce and then cover with grated mozzarella cheese and then put another layer of lasagna sheets. Repeat until out of all sauce.
Bake in oven at 375 F for 30 minutes. Then broil for 1-2 minute to make sure the top cheese has a nice golden look. Be careful with broiling, it can burn the top, so keep watching it while it happens and take it out as soon as you think that the color of the cheese is good enough.
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