Chicken-Zucchini Lasagne

Name: Chicken-Zucchini Lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 large or 2 small courgettes (about 300 g in total); 35 g Butter or margarine; 35 g Flour; 300 ml Milk; 300 ml Vegetable broth; 7-10 Tbsp peel in zests and juice of 1/2 lemon; 1 egg (size M); 7-10 Tbsp Sugar; 5 Stem(s) Basil; 6–9 Lasagne sheets; 75 g Pecorino cheese; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 large or 2 small courgettes (about 300 g in total)
35 g Butter or margarine
35 g Flour
300 ml Milk
300 ml Vegetable broth
7-10 Tbsp peel in zests and juice of 1/2 lemon
1 egg (size M)
7-10 Tbsp Sugar
5 Stem(s) Basil
6–9 Lasagne sheets
75 g Pecorino cheese
7-10 Tbsp Grease

Directions

1
Wash the chicken fillets, dab dry and cut them horizontally in thirds or halves. Heat oil in a pan. Brown the meat in it in 2 portions on each side for about 2 minutes, season with salt and pepper and remove. Clean and wash the zucchini, halve them crosswise and cut them into thin slices lengthwise. Fry the zucchini slices in portions in hot frying fat for 1-2 minutes on each side, season with salt and pepper and remove. Melt the fat in a pot.
2
Sweat flour in it. Deglaze with milk and stock while stirring. Add lemon zests, except for a little bit for sprinkling, and about 2 tbsp. juice, bring to the boil and simmer for about 5 minutes. Mix egg with 2-3 tbsp. sauce, stir into the sauce. Season to taste with salt, pepper, sugar and remaining lemon juice. Wash basil, dab dry, except for a little bit for garnishing, pluck leaves from the stalks, cut into fine strips and stir into the sauce. Grease an oven dish. Add some sauce and place 2-3 lasagne sheets side by side. Layer about half of the zucchini and the chicken fillet.
3
Season to taste with salt, pepper, sugar and remaining lemon juice. Wash basil, dab dry, except for a little bit for garnishing, pluck leaves from the stalks, cut into fine strips and stir into the sauce. Grease an oven dish. Add some sauce and place 2-3 lasagne sheets side by side. Layer about half of the zucchini and the chicken fillet. Pour the sauce over it, cover it again with 2-3 lasagne sheets and press it on. Pour sauce over the rest of the chicken and zucchini and cover with 2-3 lasagne sheets. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes, cover if necessary at the end. Remove the lasagne and let it cool down a little. Garnish with basil leaves and the rest of the lemon zests
4
Pour the sauce over it, cover it again with 2-3 lasagne sheets and press it on. Pour sauce over the rest of the chicken and zucchini and cover with 2-3 lasagne sheets. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes, cover if necessary at the end. Remove the lasagne and let it cool down a little. Garnish with basil leaves and the rest of the lemon zests
5
Waiting time approx. 5 minutes