Weekend Inspiration for Chicken Lasagna

Ingredients:

500 g lasagna sheets

1 kg chicken breasts

700 ml tomato purée

300 ml chicken stock

2 cloves of garlic

2 tablespoons of flour

250 g grated cheese

salt and pepper

basil

oregano

For the Béchamel sauce:

70 g butter

150 g parmesan cheese

2 tablespoons of flour

600 ml milk

pepper

salt

Season the chicken breasts and fry them in a pan over high heat. Remove them from the pan, and then cut them into smaller pieces. Sauté the finely chopped garlic in the pan. Add the flour and stir. Pour in the tomato purée and chicken stock, then season with salt, pepper, basil, and oregano. Cook over low heat until the sauce thickens.

For the béchamel sauce, melt the butter, add the flour, and fry briefly. Remove from the heat and gradually pour in the milk while stirring constantly. Return to low heat and cook until the sauce thickens. Season to taste and stir in the parmesan cheese.

Spread a little tomato sauce on the bottom of a baking dish, then add a layer of lasagna sheets. Spread a portion of the chicken over it, pour tomato sauce over the chicken, and sprinkle with a little grated cheese. Repeat the layers and finish with lasagna sheets, then spread the béchamel sauce and the remaining grated cheese evenly over the top. Bake at 180°C for 45 minutes.

Enjoy!