Chicken Lasagna

Ingredients

• Carrot20 gram (20 g)
• Onion20 gram (20 g)
• Garlic1 clove (3 g)
• Chicken75 gram (75 g)
• Milk4 tablespoon (60 ml)
• Mozzarella15 gram (15 g)
• Parmesan2 tablespoon (10 g)
• Olive Oil1 teaspoon (5 ml)
• Butter1/2 teaspoon (5 g)
• Flour1 tablespoon (8 g)
• Lasagna Noodles2 sheet (50 g)
• Nutmeg1 gram (1 g)
• Tomato Paste1 tablespoon (16 g)
• Tomato1/2 cup (90 g)

Instructions

1. 1

   Step 1

   Preheat the oven to 180°C. Meanwhile, chop the onion, carrot, and tomatoes. Set aside.

2. 2

   Step 2

   Heat a pan with olive oil. Add the chopped onion and carrot, and sauté until they are tender.

3. 3

   Step 3

   Add the chopped or ground chicken and cook until it browns. Season with salt, pepper, and oregano. Add the tomato paste and crushed tomatoes. Cook over low heat for 20 minutes.

4. 4

   Step 4

   Prepare the bechamel sauce: In a pot, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.

5. 5

   Step 5

   Gradually add the hot milk to the butter and flour mixture, whisking continuously until it thickens. Season with salt, pepper, and a pinch of nutmeg.

6. 6

   Step 6

   Assemble the lasagna: In a small baking dish, place a thin layer of the chicken and tomato sauce.

7. 7

   Step 7

   Add a sheet of lasagna, then another layer of the chicken and tomato sauce, followed by the bechamel sauce and a little parmesan cheese.

8. 8

   Step 8

   Repeat the layering process until the ingredients are used up, ensuring the top layer is bechamel sauce.

9. 9

   Step 9

   Sprinkle mozzarella cheese and a little parmesan cheese on top.

10. 10

    Step 10

    Cover with aluminum foil and bake at 180°C for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden.

11. 11

    Step 11

    Let it rest for 10 minutes before cutting, so the lasagna holds its shape when serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.