Potato and chicken lasagna: the perfect weeknight recipe!
published on 7 October, 2020 at 15:57
INGREDIENTS
3 large potatoes
220ml (1 cup) oil
1 tsp paprika
1 tsp thyme
1 tsp salt
For a cell:
300g chicken fillet
1 onion
2 peppers
3 tbsp vegetable oil
Paprika
2 cloves garlic
Salt
For the béchamel sauce:
2 tbsp butter
2 tbsp flour
490ml (2 cups) milk
1 tsp salt
Cheddar cheese
Ground red pepper
METHOD
- Chop the potatoes. Mix oil with spices. Grease the potatoes on both sides and cook for 20 minutes at 180 ° C / 350 ° F.
- Fry the onions, then add the pepper and garlic, fry. Add chopped chicken, salt and spices. Bring to readiness.
- For the béchamel sauce, let it melt the butter, fry the flour and pour in 2 cups of milk, cook over low heat, stirring constantly until it thickens, add salt, stir and remove from the stove.
- Put the potatoes in a mold, put them in sauté, cover with potatoes, pour over the sauce. Sprinkle with cheddar cheese and ground red pepper. Bake for 10 minutes at 180 ° C / 350 ° F.
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