Chicken Lasagna
Healthy, because
Even smarter
Lasagne is not a dietary recipe even in the poultry variant. Nevertheless, it contains many healthy ingredients. The poultry mince, for example, scores with proteins. The tomatoes with cancer-preventing lycopene and celery as well as onion and garlic contain secondary plant substances that support our immune system in defending itself against pathogens.
Poultry lasagna can be prepared well. Store lasagne already layered in the refrigerator until ready. Even if the lasagne is already baked, it can still be eaten the next day if stored in a cool place. Some people even prefer a well-drawn and reheated lasagne to a fresh one. It is therefore ideal for a meal-prep dish.
Ingredients
- For the béchamel
- 60 grams butter
- 60 grams Pastry flour
- 400 milliliters Vegetable broth
- 400 milliliters milk
- ½ onion
- 1 bay leaf
- 2 cloves
- 1 thyme
- 1 garlic clove
- salt
- cayenne pepper
- freshly grated Nutmeg
- For the bolognese
- 1 onion
- 1 carrot
- 1 stalk Celery
- 3 Tbsps olive oil
- 350 grams ground chicken
- 50 milliliters white wine
- 3 Tbsps Tomato paste
- 500 grams whole Tomatoes (canned)
- 200 milliliters Chicken broth
- ½ tsp oregano
- 2 garlic cloves (peeled and halved)
- 1 strip Lemon peel
- salt
- freshly ground peppers
- sugar
- cayenne pepper
- To finish
- butter (for the mold)
- 9 Lasagne noodle
- 100 grams Whipped cream
- 120 grams Emmentaler cheese
Preparation steps
For the béchamel sauce: Melt the butter in a large saucepan, add the flour and cook, stirring, until light golden brown and nutty. Slowly stir in the vegetable stock and milk.
Peel the onion, skewer the bay leaf onto the cut side with the cloves then add to the sauce along with the thyme and unpeeled garlic. Slowly bring to a boil, stirring, then simmer for 10-15 minutes over low heat. Remove the onion, thyme and garlic and season the sauce with salt, cayenne pepper and nutmeg.
For the bolognese sauce: Peel the onion and carrot. Trim the celery and rinse. Dice the onion, carrot and celery. Heat the olive oil in a saucepan and sweat the diced vegetables over medium-low heat until softened. Add the ground meat and cook until browned. Add the white wine then stir in the tomato paste and simmer for another 10 minutes.
Add the canned tomatoes, including the juice, and chicken stock. Simmer for about 1 hour, stirring often. Add the oregano, garlic and lemon zest and let simmer for 5 minutes. Remove from the heat and season with salt, pepper, sugar and cayenne pepper.
To finish: Preheat the oven to 175°C (approximately 350°F). Grease a deep baking dish with butter. Spread 1/4 of the béchamel sauce evenly over the dish, cover with 3 lasagna sheets then brush with another 1/4 of the béchamel sauce. Spread 1/2 of the bolognese sauce over top, add another layer of lasagna, béchamel sauce and bolognese sauce and finish with lasagna sheets. Mix the remaining bechamel sauce with the cream and cheese and spread over the lasagna. Bake for 50 minutes, until golden brown.
