Lasagne with chicken filet
easy
90 mins
90 mins
Ingredients
- 600 g Chicken filet
- 2 TABLESPOONS Oil
- 60 g Butter or margarine
- 60 g + 1 tablespoon of flour
- 500 ml Vegetable broth (instant)
- 500 ml Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 300 g dried apricots
- 500 g Carrots
- 1 collar Spring onions
- 1 can(s) (850 ml) peeled tomatoes
- 6 Stem(s) Marjoram
- 7-10 Tbsp Sugar
- 9 Lasagne sheets
- 100 g grated gouda cheese
- 30 g grated parmesan cheese
- 7-10 Tbsp Grease
Directions
- 1
Wash the meat, dab dry and cut into wide strips. Heat 1 tablespoon of oil in a pan. Brown the meat on each side for about 3 minutes. Melt fat, add 60 g flour and sauté while stirring.
- 2
Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper. Dice the apricots. Peel, wash and dice the carrots. Clean, wash and slice spring onions.
- 3
Heat 1 tablespoon of oil, fry the carrots for about 3 minutes while turning, add the onions and diced apricots and fry for another 2 minutes. Sprinkle 1 tablespoon of flour over the vegetables, add the peeled tomatoes and chop with a spatula.
- 4
Wash the marjoram and, except for something to garnish, pluck the leaves from the stalks. Season the vegetable sauce with salt, pepper, sugar and marjoram. Grease an ovenproof dish (approx. 21 x 27 cm). Put 4 tablespoons of béchamel sauce into the dish and spread.
- 5
Place 3 lasagne sheets on top and spread with 4 tablespoons of sauce. Spread 1/2 of the vegetable sauce and half of the chicken strips on top, one after the other. Do the same with the remaining ingredients. Sprinkle with cheese.
- 6
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Garnish with marjoram.
Nutrition Facts
640 kcal
64 g
23 g
42 g
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