Ingredients
- Boiled chicken fillet / Turkey fillet ( ground)- 1 kg
- Barrila Spinach lasagna sheets ( no-cook sheets)- 20
- Broccoli ( boiled & cut into small pieces)- 1 large
- Bechamel sauce- 1 1/2 cup
- Cooking cream- 1 cup
- Onion ( finely chopped)- 2 large
- Black pepper- To Taste
- White pepper - To Taste
- Salt- To Taste
- Butter - 2 tbsp
- Parmigiano cheese- 10 tbsp
- Bechamel Sauce
- Butter- 3 tbsp
- All-purpose flour- 3 tbsp
- Full fat Milk- 2 cups
- Salt- 1/ 2 tsp
- White pepper- To Taste
Instructions
- Bechamel Sauce
- Take a large saucepan and melt butter. Add flour and keep stirring until they froth together without changing the color.
- Remove from the heat and pour hot milk immediately. Beat with a whip to blend milk and roux.
- Put again the saucepan over high heat and stir until it starts to boil. Boil for 45 seconds. Don't forget to stir.
- Add salt and white/ black pepper to taste.
- Chicken Lasagna
- Preheat your oven to 400 F or 200 C. Place the rack in the middle.
- In a large pan melt 2 tbsp of butter. Add chopped onion and fry till golden, then add chopped broccoli and continue cooking for another 2 -3 minutes. Add Boiled & ground chicken/ turkey fillet. Fry 5-7 minutes. Pour 1/2 cup Bechamel sauce and cooking cream. Mix well and cook another 10 minutes. Add pepper and seasoning to your taste.
- Remove from the heat and let it cool down.
- Spray your baking dish. ( 33 cm x 22 cm). Pour on the bottom 1/2 cup sauce Bechamel. Top with 4-5 lasagna no-cook sheets, 1 cup chicken/turkey and 3 tbsp Parmigiano cheese.
- Repeat same procedures for another 3 layers.
- On the top spread the remaining Bechamel, and Parmigiano cheese.
- Cook 30-40 minutes until golden brown and bubbly on top.
- Before serving this Chicken Lasagna with broccoli, let it rest for 5-7 minutes.
- Category: Chicken recipes
- Cuisine: Italian