FRIJE

Instructions

• 1.   Peel the carrots and onion. Grate the carrots, and cut the onion and chicken into small cubes.
• 2.   Heat a drizzle of olive oil in a sauté pan. Add the meat and brown over high heat. Add the onion, carrots, and tomato paste. Season with salt and pepper. Then pour in the white wine and 20 cl of water. Let simmer for 30 minutes over low heat.
• 3.   Prepare the béchamel sauce. In a saucepan, melt the butter over low heat. Add the flour and whisk until you get a sandy paste. Then slowly pour in the milk, stirring constantly to avoid lumps. Season with salt, pepper, and nutmeg. Continue cooking until the sauce thickens, stirring constantly with a wooden spoon.
• 4.   In a buttered rectangular dish, layer 3 lasagna sheets, a layer of chicken mixture, a layer of béchamel sauce, and a layer of grated Parmesan cheese. Repeat until all the ingredients are used. Finish with a layer of Parmesan cheese.
• 5.   Bake for 25 minutes at 210 °C. Serve warm with a rocket salad dressed with olive oil.

Notes & Suggestions

• For a lighter dinner, lasagna without béchamel will still make an impression: simply add a few slices of mozzarella on top for a creamy gratin effect after baking.

Nutritional information *

Reference

• www.chefclub.tv/fr/recettes/daily/c8465389-c9f4-476e-9a48-808efa017c00/lasagnes-au-poulet-maison-un-contre-pied-aux-lasagnes-traditionnelles-pour-un-d%C3%A9jeuner-surprenant/