Chicken and Broccoli Lasagna

 

Want to cook Italian tonight? Prepare delicious chicken and cauliflower lasagna with béchamel sauce. Quick and easy to prepare, this revisited dish will have you melting with envy. Even while on a diet, you can treat yourself to healthy, low-calorie foods for a delicious and balanced meal. Serve chicken lasagna with a small green salad for a light and complete dinner.

*Ingredients: 6 people.

°30 sheets of lasagna dough

°600 grams chicken breasts

°1 broccoli

°1 onion

°50 cl of milk

°250 grams of cornstarch

°250gm low fat butter

°80g grated Gruyere

°pinch of nutmeg

°salt pepper

* Preparation:

1. 

Preheat the oven to 180 ° C (6 sixths). Washing & cutting broccoli to small florets. Steam broccoli about 5 min . Cut chicken breasts into thin slices. Peel onions and chop finely. In a casserole dish or skillet, saute onions in olive oil drizzle. Then add the chicken breast slices, season and cook for a few minutes. Keep warm preparing chicken.

2.

Prepare the bechamel. In a saucepan over low heat, melt the butter, then pour in the cornstarch, and stir until the mixture is white. Remove from heat and mix with milk until you get a smooth and homogeneous consistency. Season with nutmeg, salt and pepper, then return to the heat for 5 minutes, bring to a boil, stirring constantly, until the béchamel sauce thickens, then set aside.

3.

In a gratin dish, place a plate of lasagna on the bottom of the plate, then prepare the chicken, broccoli, béchamel sauce and a plate of lasagna. Repeat the process and finish with a layer of béchamel sauce. Sprinkle with grated Gruyère cheese, put in the oven and cook for 35 minutes covered with aluminum foil. At the end of cooking, remove the baking paper and put the chicken with broccoli lasagna for 5 minutes on the grill. Serve hot.

Enjoy !

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