Ingredients to make Chicken Lasagna with Carrot and Broccoli:
- 1 package of lasagna sheets
- 2 chicken breasts in fillets
- 1 large onion
- 1 carrot
- 4 tablespoons of olive oil
- 200 grams of broccoli
- 6 slices of cheese
- ¼ liter of tomato sauce 150 grams of grated cheese
- ½ liter of light béchamel sauce
- ½ liter of milk
- 3 tablespoons of flour
- 2 butter spoons
- salted
Contents
How to make Chicken Lasagna with Carrots and Broccoli:
- Cook the lasagna in boiling water with salt and a little olive oil.
- Once the plates are cooked, we remove them to a container with cold water until they lose temperature.
- Cut the onion into thin strips like the carrot (in julienne strips) and brown them with a little oil in the pan.
- Add the chicken fillets also cut into small strips and let cook a little along with the vegetables.
- We put to the point of salt.
- In a separate casserole, cook the broccoli for 15 minutes in boiling salted water.
- Béchamel sauce: The béchamel sauce is made by heating the butter in a saucepan, adding the flour and frying it in that butter until a uniform mass is formed.
- Then add the very hot milk, stirring until a fine and uniform sauce is formed.
- Season with salt and serve hot.
- Once the broccoli is cooked, drain it from the cooking water and reserve
- We place in a refractory dish for the oven by layers as follows: Lasagna, béchamel, breast, onion and carrot, cheese slices, tomato sauce, lasagna, béchamel, cooked broccoli, grated cheese.
- Place in the oven to gratin at 200ºC until a golden layer forms on the surface.
