Chicken Lasagne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 750 g chicken breast fillet (s)
- 200 g mushrooms, fresh
- 750 g broccoli
- 750 g beefsteak tomato (s)
- 2 onions)
- 3 clove (s) garlic
- 2 tablespoons oil
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon flour
- 250 ml chicken broth
- 300 g cream
- 150 g Goronzola
- 500 g lasane plate (s)
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillet and mushrooms into strips, wash the broccoli and divide into small florets, scald, peel and roughly dice the beefsteak tomatoes, finely chop the onions and garlic.
- Heat the oil in a pan, fry the garlic and onions in it, add the meat and mushrooms and stir-fry for 5 minutes, add the broccoli and diced tomatoes and simmer everything over a medium heat with the lid closed for 5 minutes. Season the ragout with salt and pepper.
- Prepare a roux for the butter and flour sauce, deglaze with the broth and cream while stirring, melt the gorgonzola in it and season with salt.
- First put some stewing liquid in a baking dish, then alternately fill in the lasagne sheets, ragout and sauce, finish with the sauce. Bake at 200 ° C for 30 minutes.
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