Chicken lasagna recipe with two sauces

Lasagna is a classic in Brazilian cuisine, but how about trying a different version? For this, Kitchen Guide shares with you today the recipe for chicken lasagna with two sauces. Apart from being easy to make, this dish is delicious and will surprise you!

While: 1 h10

Activities: 6 meals

Bother: Easier

Ingredients for Chicken Lasagna with Two Sauces:

  • 1 packet of pre-cooked lasagna noodles (500g)
  • 300 g of chopped mozzarella cheese
  • 100 g grated Parmesan cheese
  • Boiled frozen peas for decoration


  • 2 tablespoons of butter
  • 1 chopped onion
  • 600g cooked and shredded chicken
  • 1 can of drained peas
  • 2 chopped tomatoes
  • Salt and chopped parsley to taste


  • 4 tablespoons of butter
  • 4 tablespoons of wheat flour
  • 4 cups of milk (tea)
  • 1 box of sour cream (200g)
  • Salt and grated nutmeg to taste
  • 1 can of tomato sauce

Mode of preparation:

Heat the butter in a pan over medium heat and fry the onion until it turns brown. Add chicken, peas, tomatoes, salt, parsley and sauté for 3 minutes. Turn off and book. Heat a pan with butter, over medium heat, and fry in the flour until it starts to brown.

Slowly add the milk, stirring until it thickens. Mix the cream, salt, nutmeg and off. Divide it into two parts and mix the tomato sauce and one of them, make a rosé sauce.

In the middle, alternate layers of rosé sauce, pasta, rosé sauce, soy chicken, mozzarella, white sauce and pasta, until all the ingredients are used, ending with white sauce. Sprinkle with Parmesan and bake in the preheated oven for 30 minutes or until brown. Finally, remove, garnish with peas and serve.

Collaboration: Adriana Rocha


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