Gluten-free chicken lasagna

Ingredients for 4 servings:

• 250 g gluten-free lasagna sheets (9 sheets)
• 400 g chicken thigh(s), boned, skinned, diced
• ½ tsp salt
• 300 g mushrooms, diced
• 1 clove(s) garlic, finely chopped
• 250 g ricotta
• 1 egg(s)
• 1 tsp, sautéed rosemary, fresh, finely chopped
• 1 small onion(s), diced
• 1 tbsp flour mixture, e.g. B. Schär Mix It
• 1 tbsp butter
• 200 ml cream
• 300 ml milk or chicken stock
• 1 bay leaf
• 1 pinch of nutmeg
• 100 g Parmesan, grated
• 200 g mozzarella, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

US version “Chicken Lasagna”

Sauté the chicken and mushrooms in a little oil until just cooked through. Season with salt. Do not fry! Roasted flavors are not desired. Transfer to a sieve and collect the liquid. Let the meat and mushrooms cool. Mix well with the ricotta, egg, about 50g mozzarella, garlic, and rosemary. Refrigerate. Cook the béchamel sauce. Melt the butter, sauté the onions. Stir in the flour and sauté briefly. Top with cold milk (or chicken stock), add the bay leaf and nutmeg, and bring to a boil. Add the cream, the reserved liquid, and Parmesan cheese and bring to a boil briefly. Pour about 3 tablespoons of the sauce into a large baking dish and spread it evenly, then place the lasagna sheets on top. I use 3 sheets next to each other. The pasta should sit completely on the sauce, but not “swimming” in it. Now spread the ricotta filling (4-6 tablespoons) generously over the lasagna sheets, press down, and spread about 3 tablespoons of béchamel sauce on top. Place the lasagna sheets on top in reverse order (filling – sauce – lasagna sheets, again in the order from the beginning). If there is any filling left over, you can add it to the last layer of pasta or to the side of the lasagna. Pour over the béchamel sauce and sprinkle with mozzarella. Cover tightly with aluminum foil and bake in a preheated oven at 180°C (convection oven) for 30 minutes. Then remove the aluminum foil and gratinate until golden brown. Let rest for another 10 minutes (in the oven with the oven door open) before slicing.