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
How it's done
The kids can help at the marked areas .
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.
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.
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.
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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