Chicken breast lasagna2013-03-05
- Servings : 10
- Prep Time : 60m
- Cook Time : 40m
- Ready In : 1:40 h
A lasagna recipe with minced chicken breast, a lighter kind of meat.
- 1 pack lasagna sheets
- 17.5 (500g) minced chicken breast
- 2 onions
- 1 carrot
- 5 tomatoes
- 3 spoons oil
- For the sauce:
- 3.5oz (100g) butter
- 3 spoons flour
- 34fl oz (1liter) milk
- 10.5 oz (300g) cheese
- white pepper
Clean and mince the onion and the carrot. Fry with 3 spoons of oil in a saucepan. Add the meat and stir thoroughly. Keep over a small flame until the meat is almost ready. Add the blended tomatoes, season with salt, pepper and thyme and let it simmer on medium heat, until the sauce is thick enough.
Meanwhile prepare the white sauce as follows: melt butter in a pan, add flour and mix quickly until it incorporates. Start pouring milk little by little and mix with a whisk until it forms a cream consistency sauce.
Pass the sauce through a sieve to remove any lumps left. Over the flame, mix the sauce with half of the grated cheese and season with salt and pepper as you like.
Boil the lasagna sheets al dente and go to assembly. Pour on the bottom of a trey a layer of white sauce, then place a layer of sheets, then an even layer of meat. Go on this way until you finish the ingredients; but be careful: the top layer must be white sauce. Sprinkle the other half of cheese and put in the oven for 40 minutes on medium heat until nicely browned on top.
Let it cool off for an hour and cut in pieces.