Chicken Lasagna with Carrot and Broccoli Recipe

Ingredients to make Chicken Lasagna with Carrot and Broccoli:

1. 1 package of lasagna sheets
2. 2 chicken breasts in fillets
3. 1 large onion
4. 1 carrot
5. 4 tablespoons of olive oil
6. 200 grams of broccoli
7. 6 slices of cheese
8. ¼ liter of tomato sauce 150 grams of grated cheese
9. ½ liter of light béchamel sauce
10. ½ liter of milk
11. 3 tablespoons of flour
12. 2 butter spoons
13. salted

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.