Cheesy Chicken Lasagna Set
1 hour
1 Serving
Western healthy meal.
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- Lasagna and Marinara Sauce
- Mushroom Cream Soup
- Fruit
- 2 moderate slices Guava
Nutrition Value in 1 Serving
Calories
834.5 kcal
Carbohydrate
66.5 g
Fat
37.0 g
Protein
58.9 g
- Lasagna and Marinara Sauce
- Mushroom Cream Soup
- Fruit
- 2 moderate slices Guava
Nutrition Value in 1 Serving
Calories
678.8 kcal
Carbohydrate
53.3 g
Fat
31.7 g
Protein
45.1 g
- Lasagna and Marinara Sauce
- Mushroom Cream Soup
- Fruit
- 2 moderate slices Guava
Nutrition Value in 1 Serving
Calories
560.4 kcal
Carbohydrate
52.1 g
Fat
24.4 g
Protein
33.0 g
Lasagna and Marinara Sauce
| Lasagna: | |
|---|---|
| 3 pcs | Lasagna |
| Marinara Sauce: | |
|---|---|
| 1 tsp | Olive oil |
| 1 tbsp | Onion, diced |
| 1 clove | Garlic, chopped |
| 1/2 tsp | Mixed herbs |
| 3/4 cup (195 g) | Minced chicken |
| 2 medium | Tomato, blended |
| 1 tbsp | Carrot, diced |
| 1/2 cup | Spinach |
| 1 tsp | Olive fruit, sliced |
| 1 tsp | TUMIX® Chicken Stock |
| 2 slices | Cheddar cheese |
- For Marinara sauce, heat olive oil in a pan, sauté the diced onion till slightly brown.
- Add in garlic and mixed herbs, stir until fragrant.
- Add in chicken and blended tomato. Simmer until the gravy thickens.
- Add in carrot, spinach and olive fruits. Cook till the vegetables soften.
- Add in TUMIX® Chicken Stock, stir and off the fire.
- Put in marinara sauce on the bottom of glass container or disposable aluminium foil tray, top with lasagna sheet.
- Repeat process (6) until the marinara sauce finishes.
- Top with cheddar cheese.
- Cook in oven for 190oC for 10 minutes or until cook. Serve hot.
Mushroom Cream Soup
| 1/2 tsp | Olive oil |
| 1 tbsp | Onion, diced |
| 1 tbsp | Fresh thyme |
| 1 clove | Garlic, chopped |
| 3 pcs | Fresh Portobello mushroom, diced |
| 2 pcs | Button mushroom, diced |
| 2 tbsp | Wheat flour |
| 1/2 cup | Water |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/4 cup | Low fat milk |
- Heat olive oil, sauté onion and thyme leaves until slightly brown.
- Add in garlic, stir until fragrant.
- Add in all the mushroom, mix well.
- Add in wheat flour, stir and add in water.
- Give a good stir and season with AJI-SHIO® Flavoured Black Pepper and TUMIX® Chicken Stock
- Add in low fat milk, stir for 2 minutes. Ready for serve.
Lasagna and Marinara Sauce
| Lasagna: | |
|---|---|
| 2 pcs | Lasagna |
| Marinara Sauce: | |
|---|---|
| 1 tsp | Olive oil |
| 1 tbsp | Onion, diced |
| 1 clove | Garlic, chopped |
| 1/2 tsp | Mixed herbs |
| 1/2 cup (130 g) | Minced chicken |
| 2 medium | Tomato, blended |
| 1 tbsp | Carrot, diced |
| 1/2 cup | Spinach |
| 1 tsp | Olive fruit, sliced |
| 1 tsp | TUMIX® Chicken Stock |
| 2 slices | Cheddar cheese |
Mushroom Cream Soup
| 1/2 tsp | Olive oil |
| 1 tbsp | Onion, diced |
| 1 tbsp | Fresh thyme |
| 1 clove | Garlic, chopped |
| 3 pcs | Fresh Portobello mushroom, diced |
| 2 pcs | Button mushroom, diced |
| 2 tbsp | Wheat flour |
| 1/2 cup | Water |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/4 cup | Low fat milk |
- Heat olive oil, sauté onion and thyme leaves until slightly brown.
- Add in garlic, stir until fragrant.
- Add in all the mushroom, mix well.
- Add in wheat flour, stir and add in water.
- Give a good stir and season with AJI-SHIO® Flavoured Black Pepper and TUMIX® Chicken Stock
- Add in low fat milk, stir for 2 minutes. Ready for serve.
Lasagna and Marinara Sauce
| Lasagna: | |
|---|---|
| 2 pcs | Lasagna |
| Marinara Sauce: | |
|---|---|
| 1 tsp | Olive oil |
| 1 tbsp | Onion, diced |
| 1 clove | Garlic, chopped |
| 1/2 tsp | Mixed herbs |
| 1/2 cup (130 g) | Minced chicken |
| 2 medium | Tomato, blended |
| 1 tbsp | Carrot, diced |
| 1/2 cup | Spinach |
| 1 tsp | Olive fruit, sliced |
| 1 tsp | TUMIX® Chicken Stock |
| 2 slices | Cheddar cheese |
Mushroom Cream Soup
| 1/2 tsp | Olive oil |
| 1 tbsp | Onion, diced |
| 1 tbsp | Fresh thyme |
| 1 clove | Garlic, chopped |
| 3 pcs | Fresh Portobello mushroom, diced |
| 2 pcs | Button mushroom, diced |
| 2 tbsp | Wheat flour |
| 1/2 cup | Water |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/4 cup | Low fat milk |
- Heat olive oil, sauté onion and thyme leaves until slightly brown.
- Add in garlic, stir until fragrant.
- Add in all the mushroom, mix well.
- Add in wheat flour, stir and add in water.
- Give a good stir and season with AJI-SHIO® Flavoured Black Pepper and TUMIX® Chicken Stock
- Add in low fat milk, stir for 2 minutes. Ready for serve.
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
