Chicken lasagna

Ingredients for 4 servings:

• 250 g chicken breast fillet(s)
• 1 package of lasagna sheets
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 can of tomatoes, chopped, peeled
• 10 green olives, pitted
• 1 tbsp, heaped parsley, chopped
• 250 g mozzarella, diced
• 150 g Parmesan, freshly grated
• 250 ml milk
• 40 g butter
• 2 tbsp, heaped flour
• 1 bay leaf
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp Worcestershire sauce
• 1 pinch(s) of cayenne pepper
• 2 tbsp olive oil
• salt and pepper
• vegetable broth

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Chicken Lasagna

Cook the chicken in the vegetable stock, barely covered, for 10 minutes and let it cool in the stock. Roughly chop the meat in a food processor or food processor and set aside. Then chop the onion, garlic, parsley, and olives individually in the food processor using a knife. Briefly fry the onion and garlic in olive oil in a saucepan, add the chicken, tomatoes, olives, and parsley, and cook over low heat. Add a little of the vegetable stock if necessary and season with salt, pepper, cayenne pepper, and Worcestershire sauce. Set the chicken sauce aside. For the béchamel sauce, heat the milk with 0.25 l of the vegetable stock and the bay leaf in a saucepan (do not boil). In another saucepan, melt the butter and add the flour. Stir quickly for about 2 minutes, remove from the heat, and add the milk, stirring constantly, until a thick, smooth sauce forms. Season with a pinch of nutmeg, salt, and pepper, and cook over low heat for 2 minutes. Remove from heat, remove the bay leaf, and toss with two-thirds of the Parmesan cheese. In a casserole dish or roasting pan, alternate the cheese sauce, chicken sauce, and mozzarella cheese on the lasagna sheets. Use the cheese sauce as the final layer. Sprinkle with the remaining Parmesan cheese and bake in a preheated oven at 180°C for 25 minutes.