prep time15 minutes
cook time25 minutes
serves2 pax
Ingredients
| 4 sheets | San Remo Instant Lasagna |
|---|---|
| 100 g | Mozzarella cheese |
For cream sauce
| 3 tbsp | Butter (melted) |
|---|---|
| 1 tsp | Flour |
| 1/2 cup | Water |
| 1/3 cup | Cooking cream |
| 40 g | Cheddar cheese |
| Salt and pepper to taste |
For chicken filling
| 6 | Button mushrooms, sliced |
|---|---|
| 1 | Yellow onion, diced |
| 1 pc | Celery, diced |
| 1 | Carrot, diced |
| 300 g | Chicken breast, diced |
| 1/8 tsp | Dried oregano leaves |
| 1 tbsp | Cooking oil |
| Salt and pepper to taste |
Method
- Pre-heat oven to 180˚C.
- For chicken filling, heat cooking oil in a frying pan, sauté onion, mushroom and chicken. Next add in celery, carrot, dried oregano leaves and mix well.
- For cream sauce, add all the cream sauce ingredients in a bowl and mix well.
- Pour cream sauce into the chicken mixture and cook on low heat until sauce has thicken. Season with salt and pepper.
- Place a San Remo Instant Lasagna sheet into a rectangle aluminum ramekin, scoop filling onto it and alternate with San Remo Instant Lasagna sheet. Repeat step till every ramekin is filled.
- Sprinkle some mozzarella cheese on top and bake in preheat oven at 160⁰C for 15 minutes or till fully cooked.
