Chifferini with Tomato Sauce & MushroomsNovember 13, 2018
Pesto Puff BiscuitsNovember 21, 2018
400g Panzani Lasagne
200g of chicken
100g sliced mushrooms
25g of butter
2 garlic cloves
1 tsp nutmeg
Salt and pepper
- Poach the chicken breasts, let them cool, set aside and dice.
- Clean, chop, and sauté the button mushrooms and set aside.
- Make the bechamel sauce.
- Mix it all together.
- Spread a first layer of bechamel into the bottom of a dish, add the sheets of Lasagne into the middle, and top with another layer of bechamel.
- Sprinkle with parmesan.
- Bake about 30 minutes at 170 ° C (Th 5-6) and enjoy.
Serves 4 people