Light Lasagna Recipe

Ingredients to make Light Lasagna:

1. 200 grams of frozen spinach
2. 3 tomatoes
3. 1 pinch of nutmeg
4. 50 grams of butter
5. 1 pinch black peppercorns
6. 500 ml of milk
7. 1 bay leaf
8. 80 grams of grated cheese
9. 200 grams of chicken, breasts
10. 1 pinch of salt
11. 1 tablespoon of flour
12. 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.