Chicken Lasagna
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g chicken breast fillet (s)
- 200 g mushrooms, fresh, cleaned
- 750 g broccoli
- 750 g beefsteak tomato (s)
- 2 onions)
- 3 clove (s) garlic
- 2 tablespoon olive oil
- salt and pepper
- 500 g lasane plate (s)
- 1 tablespoon butter
- 1 tablespoon flour
- 250 ml chicken broth
- 300 ml cream
- 150 g Goronzola
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet and cleaned mushrooms into strips. Wash the broccoli and cut into small florets. Skin and roughly dice tomatoes. Finely chop the onions and garlic cloves.
- Heat the oil in a pan, sauté the garlic and onions. Add the meat and mushrooms and stir-fry for 5 minutes. Add the broccoli and diced tomatoes and cook covered for 5 minutes over medium heat. Season to taste with salt and pepper.
- Make a roux from butter, flour and broth. Stir in the cream and melt the Gorgonzola in it.
- Put some braising liquid in a baking dish and layer the lasagne sheets, ragout and sauce alternately. Finish with the pasta and spread the rest of the sauce on top.
- Cook in the preheated oven for approx. 30 minutes at 200 ° C.
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