Chicken and tomato lasagne with bechamel sauce

Name: Chicken and tomato lasagne with bechamel sauce
Cuisine: American
Ingredients: 9 sheets lasagne; 1 tbsp olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 3 1/2 oz mushrooms wiped and sliced; 12 oz chicken, cut into chunks; 2/3 cup red wine, diluted with 1/3 cup water; 1 cup sieved tomatos; 1 tsp sugar; Bechamel sauce; 5 tbsp butter; 1/3 cup flour; 2 1/2 cups milk; 1 egg, beaten; 1 cup cheese (or more if you love cheese); to taste Salt and pepper

Margie @cook_8399995

This is my go to recipe when it comes to lasagne.

Margie @cook_8399995

This is my go to recipe when it comes to lasagne.

Saved

Ingredients

9 sheetslasagne
1 tbspolive oil
1onion, finely chopped
1garlic clove, crushed
3 1/2 ozmushrooms wiped and sliced
12 ozchicken, cut into chunks
2/3 cupred wine, diluted with 1/3 cup water
1 cupsieved tomatos
1 tspsugar
Bechamel sauce
5 tbspbutter
1/3 cupflour
2 1/2 cupsmilk
1egg, beaten
1 cupcheese (or more if you love cheese)
to tasteSalt and pepper

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Steps

1

Boil lasagne sheets until ready. Heat the oil, add the onions and garlic,cook for 3-4 minutes.
2

Add the mushrooms and chicken and cook until the meat browns.
3

Add the wine, bring to boil and simmer for 5 minutes.
4

Stir in the tomatoes and sugar and cook until the chicken is tender and cooked through.
5

Bechamel sauce: melt butter, stir in flour cook for 2 minutes, remove from heat, gradually add in the milk, boil until thickened, cool slightly and add the egg and half the cheese, salt and pepper to taste.
6

Arrange in a baking dish and sprinkle remaining cheese on top. Bake until done.
7