I made chicken bechamel lasagne for the first time in my life!!!
Dont get me wrong.. I love eating and making lasagne. I make lasagne bolognese, lasagne florentene, peri peri vegetable lasagne and many more. But chicken bechamel lasagne.. never. Until now.
Why didn’t I?.. coz this is super easy and super yummy.
I do not like bechamel sauce most of the time, as I find it too heavy.. but this lasagne seemed rather light.
Everyone seemed to like it a lot so I might be making it often.. will post if I make it with a variation.
BECHAMEL CHICKEN LASAGNE
350 gms chicken breasts, diced
1 cup brocolli florets
1/2 cup sliced mushrooms
2 lasagne sheets
2 tbsp all purpose flour
1 cup warm milk
1 tsp oregano
1 tsp parsley
1 tsp garlic flakes
1 tsp dried chives
1 tsp chilly flakes
1/2 tsp black pepper
1 tsp salt
1/2 cup mild cheddar
4-5 tbsp olive oil for cooking
In a pan, heat 1 tbsp olive oil and add chicken. Stir-fry till the chicken is done, about 5-7 minutes. Remove on a plate and reserve.
In the same pan, add 1 tbsp of olive oil and broccoli and mushrooms. Stir-fry for a minute, cover and cook for 4-5 minutes. When cooked remove on a plate and reserve.
Meanwhile, boil 2 lasagne sheets in salt water.
In another pan, Heat 1 tbsp olive oil, add 2 heaped tbsp of all-purpose flour and saute till pale in colour. Add 1 cup of warm milk, stirring vigorously so that no lumps form. If there are lumps, use a hand blender to smooth them out. Cook for a minute. Remove from heat. Add oregano, pasley, garlic flakes, dried chives, chilli flakes, salt and pepper.
In a baking dish, layer chicken, then half of the sauce, then broccoli-mushroom, then rest of the sauce. Place the lasagne sheets on top. Sprinkle cheese.
Bake in a preheated oven for 10 minutes.
Note:- You can use any cheese that you prefer to top your pasta with. I’ve tried mozerella, parmesan, ricotta and cheddar, all with good results.
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