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A different recipe for making lasagna with both chicken and pineapple. You can add different spices after preference, but in this recipe I use curry. Instead of cream cheese I prepare a cheese sauce to make the lasagna creamy and soft.
Ingredient List for 4 servings:
400
gr
Chicken
40
gr
Pineapple
0,5
Onion
20
gr
Butter
50
gr
Flour
150
gr
Cheese
100
gr
Mozzarella cheese
500
ml
Milk
1
teaspoon
Salt
0,5
teaspoon
Black peppepr
2
teaspoons
Curry
10
Lasagna plates
Oven temperature:
220 degree Celsius
Instructions:
Preheat the oven on 220 degrees Celsius.
Cut the chicken, onion and the pineapple in small pieces.
Fry the chicken in a frying pan for approx 5 minutes. Then put it on the sides to cool down.
Grate the cheese and mozzarella cheese.
Melt the butter in a casserole, then add the flour and stir.
Pour in the milk and stir until it start to boil.
Lower the heat and add salt, pepper, curry and 1/3 of the cheese in the sauce, stir until the cheese is melted totally.
Take the sauce away from the stow.
Put a layer of lasagna plates in an oven form so it covers the bottom.
Put half of the chicken and the pineapple on top of the lasagna plates. Add 1/3 of the sauce, mozzarella cheese and the cheese.
Repeat this for another layer on top of the first one. Add a third layer of lasagna plates and finish with the rest of the sauce and the cheese and mozzarella cheese on top of it.
Put the lasagna in the middle of the oven for approx 40 minutes.
Take out the lasagna from the oven and serve it directly.
A selection of recipes from the same country.
This recipe is from
Italy
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