Resep WHITE LASAGNA Kualitas Resto: Dijamin CREAMY & LUMER!

Name: White Lasagna Recipe
Yield: 4-6 servings
Ingredients: 300 g Agnesi lasagna; 80 g champignon mushroom, sliced; 80 g shiitake mushroom, sliced; 1 pc onion, chopped; 1 tbsp Lea & Perrins Worcestershire sauce; 200 g horenso, boiled and water squeezed out; 350 g chicken breast, boiled; 100 g parmesan cheese; 250 g mozzarella cheese; ½ tbsp salt; ½ tbsp McCormick® Garlic Powder; ½ tsp McCormick® Black Pepper; ½ tbsp McCormick® Dried Parsley; ½ tbsp McCormick® Dried Basil; 1 tbsp McCormick® Chicken Seasoning; 50 g butter; 50 g flour; 250 ml milk; 250 ml cream; ¼ tsp McCormick® Nutmeg Ground; ½ tsp McCormick® Onion Powder; 1 tsp salt; 1 tsp sugar; ¼ tbsp pepper

Devina Hermawan April 5, 2021 Watch on YouTube ↗

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White Lasagna Recipe

Makes 4-6 servings

Bahan

Saus bechamel:

Cara Membuat

Panaskan minyak lalu tumis jamur iris hingga wangi, tambahkan bawang bombai cincang dan masak hingga kecoklatan
Masukkan ayam suwir, horenzo lalu matikan api dan aduk rata
Bumbui dengan McCormick® Garlic Powder, McCormick® Chicken Seasoning, McCormick® Dried Parsley, McCormick® Dried Basil, McCormick® Black Pepper, dan garam kemudian aduk rata dan sisihkan
Untuk saus bechamel, lelehkan mentega kemudian tambahkan terigu lalu aduk dan masak hingga sedikit kecokelatan, masukkan McCormick® Nutmeg Ground dan McCormick® Onion Powder lalu aduk rata
Tambahkan susu dan cream, aduk terus hingga tidak menggumpal
Masukkan keju parmesan, aduk rata
Bumbui dengan garam, gula, dan merica lalu masak hingga mengental
Rebus Agnesi Lasagna dengan air mendidih hingga al dente, sambil sesekali diaduk agar tidak menempel
Siapkan loyang tahan panas, tuang saus bechamel - Agnesi Lasagna - isian ayam jamur - keju parmesan dan mozarella, ulangi step ini 3-4 kali tergantung ukuran loyang (bisa ditambahkan susu atau cream secukupnya jika saus bechamel kurang)
Panggang dengan suhu 200°C selama 30-40 menit
Sajikan lasagna dengan taburan McCormick® Dried Parsley di atasnya

Ingredients

Lasagna:

Spices:

Bechamel Sauce:

Steps

Heat the oil, then sauté the sliced mushrooms until fragrant, add the chopped onion, and cook until browned
Add the shredded chicken and horenso, then turn off the heat and mix well
Season with McCormick® Garlic Powder, McCormick® Chicken Seasoning, McCormick® Dried Parsley, McCormick® Dried Basil, McCormick® Black Pepper, and salt, then mix well and set aside
For the béchamel sauce, melt the butter, add the all-purpose flour, and cook while stirring until lightly browned; add McCormick® Nutmeg Ground and McCormick® Onion Powder and mix well
Add the milk and cream, stirring continuously to prevent lumps
Add the Parmesan and mix well
Season with salt, sugar, and pepper, then cook until thickened
Boil the Agnesi Lasagna in boiling water until al dente, stirring occasionally to prevent sticking
Prepare a heatproof baking dish and layer béchamel sauce - Agnesi Lasagna - chicken mushroom filling - Parmesan and mozzarella; repeat 3-4 times depending on the size of the dish (add enough milk or cream if there is not enough béchamel)
Bake at 200°C for 30-40 minutes
Serve the lasagna sprinkled with McCormick® Dried Parsley