Chicken lasagna in white sauce

Ingredients for 6 servings:

• 800 g chicken breast
• 1 tbsp oil
• 1 dl white wine
• ½ tsp turmeric
• salt and pepper
• 100 g flour
• 25 g butter
• 25 g oil
• 1.3 liters of milk
• salt and pepper
• nutmeg
• 1 package of lasagna plate(s) (250 g)
• salt water
• 2 m.-sized carrot(s), grated
• 1 can of corn
• 1 can of mushrooms
• 300 g cheese, grated
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Chicken Lasagna with Salsa

Cut the chicken breast into thin strips. Heat the oil (do not allow it to smoke), fry the chicken strips, season with turmeric, salt, and pepper, then deglaze with white wine. Set the pan aside. Bring the water to a boil, add salt, and 1 tablespoon of oil. Place the lasagna sheets in a fan-shaped pan and cook for 5-7 minutes. Turn off the heat and leave the lasagna sheets in the water. Drain the water just before cooking. Melt the butter and oil in another pan. Add the flour, increase the heat, and whisk vigorously (about 1 minute), then add the milk and continue stirring. If lumps form, transfer everything to a blender, blend, and return to the pan. Cook, stirring constantly, until the sauce thickens. It will run on a spoon but not be solid. Season. Grease a lasagna dish. Lay out a layer of lasagna sheets, arrange 1/3 of the roasted chicken, 1/3 of the corn, 1/3 of the grated carrots, 1/3 of the mushrooms, and some cheese on top. Pour white sauce over the top. Repeat this process two more times (for 3 layers). Place the last layer of lasagna sheets, cover with white sauce, and sprinkle with grated cheese, if desired. Bake for 20 minutes at 200°C. If the lasagna isn’t (yet) nice and crispy brown, set the oven to grill for 1-2 minutes. Remove the lasagna from the oven and let it cool for 15 minutes. Then cut into the desired pieces and serve with a mixed salad. You can use more fat for the sauce; then it usually doesn’t need to be blended, but it will then be heavier (fattener). Do not remove the lasagna sheets from the water, or they will become too dry. They will continue to cook in the water for a while, but they shouldn’t be too soft. The original recipe calls for bone-in chicken breasts (chicken without giblets, legs/wings) and boiling them in water with spices until soft, like in chicken soup, and then using the meat that has been chopped up by hand.