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Chicken And Mushroom Lasagna

1 package of lasagna
1 pound sliced ​​Cremoso Cheese Mozzarella 
3 large breasts
1 small bunch of green oregano
½ onion cut into 4
1 ½ tablespoons flour
¾ stick Butter or Margarine Lavery
1 tablespoon diced onion
3 garlic cloves
1 cup milk
1 medium can of natural mushroom
½ tablespoon olive oil
1 teaspoon garlic powder
2 tablespoons Parmesan
Salt and pepper to taste

Boil the chicken with bunch of green oregano, peeled garlic, onion, pepper and salt to taste, about 3 cups of water. Fraying the chicken and strain the liquid, you must keep at least 1 ½ cup broth. Sauté the onions in butter sprinkle with wheat flour and slowly pour the chicken broth and milk alternately. Do not stop stirring. When thickened remove from heat, add salt and pepper to taste. Reserve.
Split the mushrooms in slices and sauté the mushrooms in olive oil with garlic powder, salt and pepper to taste. Reserve.
Place in greased mold a layer of lasagna pasta, chicken, mushrooms and pour the sauce on top, sprinkle a layer of Parmesan and Cremoso Cheese Mozzarella, place a layer of lasagna pasta and repeat the layers ending with a layer pasta, put a layer of Quseo Cremoso Mozzarella cheese strips, cover with foil and place in the oven for 30 minutes at 275 ° F