Ingredients:
For the red sauce:
- 2 large chicken breasts cooked and shredded
- 1 large grated onion
- 4 garlic cloves
- 1/2 chopped green pepper
- 3 ripe skinless tomatoes, stings
- 1 can of green corn
- 2 tablespoons (soup) of oil
- 1 tablespoon (soup) of butter
- 1/2 cup of milk
- 250gr tomato strat
- 1 spoon (dessert) of coloring
- 2 cubes of chicken knorr
- 2 sachets of sazon for birds
- tiny olives
- Oregano and salt to taste
Massa:
- 500 g lasagna pasta (cooked 8 minutes)
- 300 g of mozzarella
- 300 g of ham
- For the white sauce:
- 2 cups of cold milk
- 2 tablespoons (soup) of margarine
- 3 crushed garlic cloves
- 1 medium onion grated
- 2 tablespoons (soup) of wheat flour (or corn)
- 1 cube of chicken broth
- salt to taste
Preparation of the white sauce:
- Dissolve wheat flour in 1/2 cup of milk and reserve
- in a pan, sauté the garlic and onion in margarine
- add the milk with the flour, stir a little and add the rest of the milk, when raising a boil add the chicken broth, stir without stopping until it thickened.
Prep for the red sauce:
- Put the oil and margarine in a saucepan
- boil the onion, garlic and other ingredients, leave it covered for 5 minutes, add the milk, tomato sauce and oregano, and salt
Set up:
- Line a refractory with the white sauce, and start assembling
- The first layer after the sauce will be pasta, the second the red sauce, the third the ham, the fourth mozzarella.
- Repeat that sequence without the white sauce, one or more times.
Preheat oven to 200°c for 10 minutes.