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Ingredients
for
4
Chicken Lasagne with Olives
40 min., ready in 1 hr 20 min.
Time:
Ingredientsfor
- For the cheese sauce
- 3 Tbsps butter
- 4 Tbsps Pastry flour
- 500 milliliters milk
- 100 grams freshly grated Cheese (Emmentale)
- salt
- peppers (Peppermill)
- Nutmeg
- For the chicken ragout
- 1 shallot
- 1 garlic clove
- 3 Chicken breasts (500 g)
- 2 Tbsps olive oil
- 150 milliliters white wine
- 50 grams black Olives (stoned)
- 20 grams dried Tomatoes (in oil)
- 2 Tbsps freshly chopped Basil
- salt
- cayenne pepper
- 6 Lasagne noodle
Preparation
1.
For the cheese sauce: Melt the butter in a pot, stir in the flour and pour the milk. Leave to simmer for about 10 minutes, stirring occasionally. Bring sauce to boil and stir in the cheese. Season with salt, pepper and nutmeg.
2.
For the chicken ragout: Wash the chicken breasts, pat dry and chop into small pieces. Peel the shallot and garlic, chop finely and sauté together with the chicken in hot oil. Pour in the white wine and keep aside.
Chop the olives and tomatoes into chunks and add the basil. Add to the chicken ragout. Season with salt and cayenne pepper.
3.
Preheat oven to 180°C (approximately 350°F).
4.
Layer the ragout with the noodles alternately in the baking dish. Cover with a final layer of ragout sauce. Bake in oven for about 40 minutes.