Roasted chicken and mushroom Lasagna with Bechamel sauce and tomato sauce

Roasted chicken and mushroom Lasagna with Bechamel sauce and tomato sauce

I have been making lasagna for a long time now....I ate it first ,during one of our visits to Italy and fell in love with it....I always used to make it either with tomato sauce or bechamel sauce, but this time I tried to use both the sauces and wow...It was the best Lasagne, I have ever had....The list of ingredients looks big , but don't worry....It's not at all difficult....And do do try this recipe...This is surely a winner....So here it is...

All you need is ( serves-3 people )

For roasted chicken

Ingredients

  • Chicken breast-1
  • Olive oil-2 tsp
  • Salt
  • Pepper-1\2 tsp

Ingredients

  • Mushroom-250 gms
  • Olive oil-2 tsp
  • Garlic-2 cloves
  • Salt
  • Black pepper-1\2 tsp

Ingredients

  • Olive oil-4 tsp
  • Garlic-3-4 cloves
  • Tomatoes-3 ( medium, chopped )
  • Tomato puree-2 tsp
  • Salt
  • Sugar-1 tsp
  • Black pepper-1\2 tsp
  • Basil leaves-4-5 chopped ( If fresh basil is not available,you can use the dry one )
  • Water-1 cup

Ingredients

  • Unsalted butter-1 and 1\2 tbsp
  • All purpose flour-2 tsp
  • Low fat milk-1 cup
  • Salt
  • Black pepper-1\4 tsp
  • Lasagna pasta-6 sheets ( boiled according to manufacturers instruction )
  • Parmesan cheese-1 and half cup
  • Mozzarella cheese-1\2 cup
Read the whole recipe on Whisk Affair