Summary

Ingredients

• 250 g chicken breast fillet (s)
• 1 package lasagne plate (s)
• 1 medium onion (s)
• 2 cloves garlic)
• 1 can tomato (s), chopped, peeled
• 10 olives, green, without stone
• 1 tablespoon, heaped parsley, chopped
• 250 g mozzarella, diced
• 150 g parmesan, freshly rated
• 250 ml milk
• 40 g butter
• 2 tablespoon, heaped flour
• 1 bay leaf
• 1 pinch (s) nutmeg, freshly grated
• 1 teaspoon Worcester sauce
• 1 pinch (s) cayenne pepper
• 2 tablespoon olive oil
• salt and pepper
• Vegetable broth

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Instructions

1. Cover the chicken with the vegetable stock and cook for 10 minutes and allow to cool in the stock. Roughly chop the meat in the food processor or with the multi-chopper and set aside. Then chop the onion, garlic, parsley and olives individually in the food processor with the knife.
2. Briefly fry the onion and garlic in a saucepan in olive oil, add the chicken, tomatoes, olives and parsley and cook at a low temperature. If necessary, add some of the vegetable stock and season with salt, pepper, cayenne pepper and Worcester sauce. Set the chicken sauce aside.
3. For the bechamel sauce, warm the milk with 0.25 l vegetable stock and the bay leaf in a saucepan (do not let it boil). Melt the butter in another saucepan and add the flour. Stir quickly for about 2 minutes, remove from heat and add the milk, stirring constantly, until a thick, smooth sauce is formed. Season with a pinch of nutmeg, salt and pepper and cook over a low heat for 2 minutes. Remove from heat, remove the bay leaf and mix with two thirds of the parmesan.
4. Place the cheese sauce, chicken sauce and mozzarella alternately on the lasagne plates in a baking dish or roasting pan. Use the cheese sauce as the last layer. Sprinkle with the rest of the parmesan and bake in the preheated stove at 180 degrees for 25 minutes.