Ingredients:
- 1kg fresh lasagna pasta
- 500g mozzarella
- 1 kg of chicken breast
- 10g of salt
- 2 bay leaves
- 200g of onion
- 20g of garlic
Bechamel sauce
1 liter of cold milk
3 tablespoons of butter
3 tablespoons of wheat flour
½ teaspoon of salt
freshly grated nutmeg to taste
Preparation mode:
Bechamel sauce
In a pan, heat the butter over medium heat. Add the flour and mix well for 2 minutes. Add the chilled milk all at once, mixing well to dissolve the flour and prevent the sauce from becoming lumpy. Increase the heat and stir until it boils.
Once it boils, lower the heat and season with salt and nutmeg to taste. Let it cook for about 10 minutes, stirring occasionally with a spatula, until a thicker sauce forms.
Lasagna
Pre-preparation: cook the chicken with salt and shred. Slice the mozzarella. Peel the garlic and onion. Reserve.
Preparation: in a frying pan, fry the garlic, onion, add the chicken and sauté. Assemble on a platter in the following order: béchamel sauce, pasta, sautéed chicken, béchamel sauce, pasta, finishing with the sauce and mozzarella. Bake at 170ºC until the mozzarella is well melted and lightly browned. Serve.
- Preparation time: 25 minutes
- Approximate yield: 4kg
- Source: Divino Fogão
