Servings: people
Chicken Lasagna
Here is my recipe for the most creamy and delicious chicken lasagna.
Equipment
- Pot (Or pan with high sides)
- Oven
Ingredients
Meat Sauce
- 2 pcs. Chicken breast fillet sliced thinly
- 2 cans Peeled tomatoes
- 30 gram Tomatpuré
- 2 pcs. Onion finely chopped
- 2 cloves Garlic minced
- 8-10 pcs. Mushroom sliced
- 4 handfuls Spinach
- 14 gram Paprika
- 12.5 gram Sugar
- 200 gram Cream
- Salt and Pepper
Mornay Sauce
- 28 gram Butter
- 16 gram Wheat Flour
- 350 gram Milk
- 100 gram Parmesan freshly grated
- Salt and Pepper
Lasagna
- Lasagna Sheets
- 4-5 handfuls Cheese freshly grated, for topping. I used Emmental and White Cheddar
Instructions
Meat Sauce
- Sauté chicken, mushrooms, onions, and garlic in a pot or pan with high sides.Add tomato paste and let it cook for a few minutes. Add the rest of the ingredients for the meat sauce and let it simmer gently for at least 20 minutes. Season with salt and pepper to taste.
Mornay Sauce
- Melt butter in a pot, and add flour. Whisk it together thoroughly over medium heat. Increase the heat and add milk while whisking. Let the sauce come to a good boil while whisking, then reduce the heat. Add Parmesan and a bit of grated nutmeg. Season with salt and pepper to taste.
Lasagna
- Assemble the lasagna: Start with meat sauce and mornay sauce, then lasagna sheets. End with meat sauce (I had 3 layers of lasagna sheets in this lasagna).Sprinkle grated cheese on top. Wrap the lasagna in aluminum foil and bake it for 45 minutes at 200 degrees Celsius (392 degrees Fahrenheit) with fan.Let the lasagna rest for 15-30 minutes before serving.
Notes
