CHICKEN LASAGNE.
Ingredients
12 whole wheat lasagna sheets
chicken keema or mutton keema, as normally made..
1/2 teaspoon garlic powder
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
1 cheese slice any
1/2 cup shredded Parmesan cheese
1 1/2 jars tomato-basil pasta sauce
2 cups shredded mozzarella cheese
Method:-
Fill a large pot with lightly salted water,few oil drops and bring to boil over high heat. Once the water is boiling, add the lasagna sheets a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the sheets has cooked through, but is still firm to the bite, about 10 minutes. Remove the sheets to a plate and cool.
Make chicken kheema or mutton kheema as usual we make and dry it.
Add little garlic powder, oregano, salt, and black pepper to the pan( chicken or mutton keema) .
In a bowl, mix the cheese and Parmesan cheese until thoroughly combined.
Place 4 sheets side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of kheema mixture and cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
Bake in the preheated oven until the glass micro proof oven dish is bubbling and the cheese has melted, about 30 minutes.
Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Serve hot with garnishisng of stuffed olives, or olives green or black.
Ingredients
12 whole wheat lasagna sheets
chicken keema or mutton keema, as normally made..
1/2 teaspoon garlic powder
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
1 cheese slice any
1/2 cup shredded Parmesan cheese
1 1/2 jars tomato-basil pasta sauce
2 cups shredded mozzarella cheese
Method:-
Fill a large pot with lightly salted water,few oil drops and bring to boil over high heat. Once the water is boiling, add the lasagna sheets a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the sheets has cooked through, but is still firm to the bite, about 10 minutes. Remove the sheets to a plate and cool.
Make chicken kheema or mutton kheema as usual we make and dry it.
Add little garlic powder, oregano, salt, and black pepper to the pan( chicken or mutton keema) .
In a bowl, mix the cheese and Parmesan cheese until thoroughly combined.
Place 4 sheets side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of kheema mixture and cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
Bake in the preheated oven until the glass micro proof oven dish is bubbling and the cheese has melted, about 30 minutes.
Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Serve hot with garnishisng of stuffed olives, or olives green or black.
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