The breasts are cooked in 3 liters of boiling water, for 15 minutes.
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| Creole lasagna ingredients: |
| 1/2 pound of lasagna sheets 2 chicken breasts 2 large headbenses, cut into helmets 2 large branches of long onion, fine minced 1 red paprika, cut into julians 4 red tomatoes, cut in helmets 2 garlic cloves, finely chopped 2 tablespoons of butter 1 tablespoon of corn oil 1/2 teaspoon of curry condiment 2 cups of milk cream 1/2 pound of mozarela cheese, cut into sheets 100 grams of Parmesan cheese, grated salt and pepper to taste |
Creole lasagna ingredients:
2. They retire and in the same boiling water two tablespoons of salt are added and the lasagna sheets are placed until the point is achieved to the dente (15 to 20 minutes).
3. Apart in a Honda pan, the butter melts, the corn oil is added and the head onion, the long onion and the paprika are struck.
4. Once the onion is transparent, the tomato, garlic and seasoning of curry are added.
5. The crumbled breast is added and the entire stew covered over low heat is allowed to stand.
6. Finally season with salt and pepper to taste.
7. To assemble the lasagna, a rectangular mold is greased and a layer of pasta, one of stew, one of milk cream and one of mozarela cheese is placed.
8. The procedure is repeated finally covering with a layer of pasta, on which a layer of mozarela and abundant grated Parmesan cheese is placed.
9. It is taken to the oven and gives until the cheeses are founded (approximately 5 minutes).
10. It is served hot.
11. is accompanied by green salad and bread with garlic butter.
