CHICKEN TOMATO AND BECHAMEL LASAGNA. Fry one kilo Magnolia ground chicken. Split in half, cooking one with one small pack Del Monte tomato paste, 2 cups water, one cup chopped onions, 3 tablespoons brown sugar, and season with salt and pepper. For the bechamel white sauce, cook the other half of the ground chicken with 2 cups water, half cup flour, one big can Alpine full cream milk, half a small bar of Magnolia Gold butter, and season with patis, pepper, and fresh grated garlic. Cook lasagna noodles as per package directions. Layer the lasagna with the white sauce, then the red sauce.
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