Success! Lasagna!

Last weekend, I have succeeded in doing something I was really scared to do... Bake Lasagna. I was sooo happy that I didn't burn it, nor it tasted like S%!t. Just look at this lovely thang...



It's called Lasagna with Chicken Cream and Tomato Mushroom Sauce.

I just followed the recipe found in the box, but tweaked it a little. Instead of making my own pasta (or buying the regular spaghetti sauce as per the ingredients), I used the 4-cheese spag sauce (I forgot, Del Monte or Hunt's) to add more cheese flavor. I didn't want to buy any additional cheese because they're sooo expensive now (I only topped the lasagna with grated cheddar cheese and my Parmesan leftover).

For the chicken cream sauce:
1 small onion, diced
1 clove garlic, minced
3 cups milk
1/2 cup flour
700 grams minced chicken
Olive oil

Heat oil, saute onions then garlic. Do not brown them. Add chicken. Add flour then slowly add milk. Stir constantly. Season with S&P to taste. Cook until chicken is cooked through.

For the Tomato Sauce:
Olive oil
1 cup sliced mushrooms
1 big can of 4-cheese Spaghetti sauce

Heat oil. Sautee mushrooms. Add spaghetti sauce. Set aside.


Assembling of lasagna:
Pre-heat oven to 180 C.
Put tomato sauce in the container (18 x 18 cm?). Layer in the lasagna. Add the chicken cream. Layer with lasagna. Add tomato sauce. Do this until container is filled. Top with cheese. Put in the oven and cook for 45 minutes.