Chicken Lasagna with White Sauce

Preparation mode

• Cook the chicken breast in water with a little salt until completely cooked. Let it cool a little and then shred.
• In a pan, heat the oil and sauté the onion until translucent. Add the garlic and sauté for another minute.
• Add the chopped tomatoes and cook until they start to break down. Add the shredded chicken, season with salt and pepper to taste, and cook for a few more minutes. Mix the chopped parsley and chives and set aside.
• In a pan, melt the butter and add the wheat flour. Cook, stirring constantly, until a paste (roux) forms and it turns slightly golden.
• Gradually add the milk to the roux, whisking constantly to prevent lumps from forming. Cook until the sauce thickens.
• Season with salt, nutmeg and black pepper to taste.
• Preheat the oven to 180°C.
• In a refractory, spread a thin layer of white sauce.
• Place a layer of lasagna noodles, followed by a layer of sautéed chicken.
• Cover with a layer of white sauce and sprinkle some mozzarella.
• Repeat the layers (pasta, chicken, sauce, cheese) until you finish the ingredients. The last layer should be white sauce covered with mozzarella and grated parmesan.
• Bake in the preheated oven for about 30 to 40 minutes, or until the lasagna is bubbling and golden on top.
• Let the lasagna rest for a few minutes before serving.