Chicken lasagne

Chicken lasagne

35 min. Active
1 hr 10 min. Total
713 kcal per person
Nutritional value / person: Fat: 33 g, Carbohydrate: 60 g, Protein: 41 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Bowl
  • Frying pan
  • Garlic press
  • Gratin dish
  • Measuring cup
  • Oven mitts
  • Pan
  • Paring knife
  • Spatula
  • Tablespoon
  • Timer
  • Whisk
  • Cutting board
  • Kitchen scales
  • Spoon

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

250 g frozen peeled chestnuts, defrosted
1 onion
2 garlic cloves
2 sprigs rosemary
oil for frying
500 g mince (chicken)
½ tsp salt
300 g frozen leaf spinach, defrosted, drained
2 dl chicken bouillon
a little pepper

Cheese sauce

50 g butter
80 g white flour
7 dl milk
7 dl chicken bouillon
200 g grated Gruyère
¼ tsp salt

Lasagne

a little butter
250 g white lasagne sheets
50 g grated Gruyère
2 sprigs rosemary
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How it's done

The kids can help at the marked areas .

Chicken

250 g frozen peeled chestnuts, defrosted
1 onion
2 garlic cloves
2 sprigs rosemary
oil for frying
500 g mince (chicken)
½ tsp salt
300 g frozen leaf spinach, defrosted, drained
2 dl chicken bouillon
a little pepper

Coarsely chop the chestnuts, set aside 50 g. Peel the onion, finely chop, peel and mince the garlic, remove the rosemary needles, finely chop. Heat the oil in a non-stick frying pan. Brown the mince for approx. 5 mins. per batch, remove from the pan, season with salt. Reduce the heat, add the onion, garlic and rosemary, sauté for approx. 2 mins. Add the spinach and chestnuts, cook for approx. 2 mins. Return the mince to the pan, pour in the stock, reduce almost completely, season.

Cheese sauce

50 g butter
80 g white flour
7 dl milk
7 dl chicken bouillon
200 g grated Gruyère
¼ tsp salt

Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Pour in the milk and stock all at once, bring to the boil while stirring, reduce the heat and simmer for approx. 10 mins., stirring occasionally. Mix in the cheese, season with salt.

Lasagne

a little butter
250 g white lasagne sheets
50 g grated Gruyère
2 sprigs rosemary

Grease the gratin dish (approx. 3 l). Layer the lasagne sheets, chicken filling and cheese sauce in the dish, finish with the cheese sauce. Top with the cheese and reserved chestnuts. Remove the rosemary needles, finely chop, sprinkle on top.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove, leave the lasagne to stand for approx. 5 mins.

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