Summary

Ingredients

• 6 lasagne plate (s)

For the sauce:

• 1 onion (s)
• 2 cloves garlic
• 450 g chicken hearts
• 400 g mushrooms, fresh
• 2 banana (s)
• 2 tablespoon tomato paste
• 125 ml meat stock
• 125 ml white wine
• salt
• 1 tablespoon flour
• 1 teaspoon oregano

For the bechamel sauce:

• 40 ml milk
• 3 tablespoon flour
• 1 packet Cremefine, 7% fat
• salt
• 3 tablespoon margarine, half fat
• Nutmeg, grated
• Cheese, light, grated

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Instructions

1. For the sauce, cut the onions and garlic into small pieces. Clean and chop the mushrooms. Remove excess fat from the chicken hearts and cut lengthways.
2. Fry the chicken hearts, add onions and garlic and fry with them. Add the mushrooms, tomato paste, meat stock, white wine, oregano and bring to the boil. Season with salt and stir in the flour. Cook for about 5 minutes while stirring.
3. For the bechamel sauce, melt the margarine and gradually stir in the flour. Continue to gradually add the milk and cream, stirring constantly. Bring to the boil once, then let it simmer again. Season with salt and nutmeg.
4. Cut 2 bananas into slices.
5. Pour half of the sauce into a mold, then pour 1/3 of the bechamel sauce over it and place ½ of the pasta on top. For the second layer, distribute the rest of the sauce on the pasta, then pour 1/3 of the bechamel sauce over it again and distribute the bananas on the bechamel, place the remaining pasta on top. The top layer is bechamel sauce, sprinkle with cheese.
6. Cook the lasagne in the preheated oven at 180 ° C for approx. 30 minutes on the middle rack.
7. You can prepare the lasagna well the day before, then it is not so runny when cut, but this applies to every lasagna.
8. You can of course replace all light products with normal ones.