John Myers
Contents
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Ingredients
- Lasagne sheets
- 500 g Chicken breast
- Salt and pepper
- Chicken seasoning
- -
- 500 g Zucchini
- 1 tbsp Butter
- 1 tbsp Flour
- 250 ml Vegetable broth
- 250 ml Milk
- 1 Lemon untreated
- Salt and pepper
- 1 pinch Sugar
- 2 tbsp Chopped basil
- Finely grated mountain cheese
Instructions
- Cut the chicken breast horizontally into 2-3 thin slices. Heat some oil in a pan and briefly fry the fillet pieces in it. Salt and pepper and sprinkle with the chicken seasoning mixture. Remove from pan and set aside.
- Wash the zucchini and cut into thin slices. Fry in a pan with a little oil on both sides for about 1-2 minutes. Salt and pepper.
- 1 Melt a good tablespoon of butter in a small saucepan and dust the flour over it. Sweat and deglaze with the stock and milk while stirring. Let simmer for about 5 minutes.
- Rub the lemon peel of half a lemon, squeeze out the juice. Add both to the sauce. Season to taste with salt, pepper and a pinch of sugar. Stir in the chopped basil.
- Put some sauce on the bottom of a baking dish and cover with lasagne sheets. Place half of the chicken fillets and the zucchini on top and cover with a little sauce. Place the lasagna on top and layer the chicken and zucchini on top again.
- Cover with lasagna sheets, cover with the remaining sauce and sprinkle with grated mountain cheese.
- Cook in an oven preheated to 180 ° for about 30 minutes.
Nutrition
Serving: 100gCalories: 61kcalCarbohydrates: 2gProtein: 8.3gFat: 2.2g
