RUS
Lasagna with Setra chicken stew
cooking time
difficulty level

Ingredients:
2 cans of Setra chicken stew;
lasagna sheets pasta 200g;
canned tomatoes (peeled, whole) 300 g;
1 large onion;
1 small carrot;
1/2 cup of dry white wine;
3 cloves of garlic;
1 small hot pepper;
herbs (dill, parsley, thyme, basil);
refined olive oil 100 g;
butter 100 g;
2-3 tbsp of flour;
milk 0.5 l;
cheddar cheese 200g;
Parmesan cheese 100 g;
salt and pepper to taste.


chicken canned stew
The recipe is provided by: команда Setra
Lasagna with Setra chicken stew
Preparation:
  • 1 Bechamel sauce*. Melt the butter in a saucepan with a thick bottom, and fry the flour in it for 2 minutes. Pour in the milk stirring with a whisk. As soon as the sauce begins to thicken, add salt and ground pepper to taste.
  • 2 Boil the lasagna sheets in water — each sheet separately for a minute. The sheets should be pliable and absorb moisture. Place each sheet in a flat dish with cold water so that the sheets do not stick together**.
  • 3 Filling. Chop the onion finely and grate the carrots. Mash the chicken fillet with a fork together with the broth. Fry the onion in olive oil until half cooked, add the carrots and fry for 1 min. Add wine, let it evaporate (the smell of alcohol will disappear). Then add the finely chopped chili pepper to the pan (pre-rub with your hands to remove the seeds), garlic, chicken fillet, diced tomatoes. Stir and simmer for 5 minutes on low heat. Salt to taste. Add finely chopped herbs.
  • 4 Grate the cheddar and Parmesan cheeses separately.
  • 5 Lay out layers of filling (each layer is about 1 cm, only 4-6 layers) into a metal mould: sheet, filling, Bechamel sauce, cheddar cheese. Finishing layer: lasagna sheet, Bechamel sauce, cheddar cheese and Parmesan cheese. Close tightly with 2 sheets of foil, pinching the edges.
  • 6 Bake for 20 minutes in a preheated 190°C oven. Remove the foil and bake for another 20 minutes.

*   Ready sauce can be stored in a closed glass jar in the refrigerator for 2-3 days. If the Bechamel sauce has thickened, dilute with milk over low heat.
** The need for boiling is defined by the manufacturer (see the comment on pasta packaging).