Ingredients to make Light Lasagna:
- 200 grams of frozen spinach
- 3 tomatoes
- 1 pinch of nutmeg
- 50 grams of butter
- 1 pinch black peppercorns
- 500 ml of milk
- 1 bay leaf
- 80 grams of grated cheese
- 200 grams of chicken, breasts
- 1 pinch of salt
- 1 tablespoon of flour
- 3 lasagna, sheets
How to make Light Lasagna:
- Steamed chicken breasts are made with bay leaf and a few grains of black pepper.
- Let them cool and cut into slices, like cold cuts.
- Cook the spinach with salt and drain.
- Cut the tomatoes into thin slices.
- Make the béchamel sauce, pour the butter into a pan, add the flour and let it brown a little, add the milk little by little and stir with a wooden spoon without leaving lumps.
- This béchamel has to be a little liquid.
- Boil the lasagna pasta in a pot for fifteen minutes, remove and reserve.
- Put the following layers: a thin layer of béchamel, a layer of lasagna pasta, a layer of spinach, a layer of béchamel, another layer of lasagna pasta, another thin layer of béchamel, a layer of chicken breast slices, a layer of tomato slices, another layer of béchamel, another layer of lasagna pasta and finally a layer of béchamel and cheese sprinkled to taste.
- It is introduced in the oven for 20 minutes in a medium oven.
