Chicken and asparagus lasagna
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Ingredients
- 5 ml (1 teaspoon) of olive oil
- 454 gr (1 pound) of cubed chicken breast
- Salt and pepper, up to taste
- 175 ml (3/4 cup) of butter
- 175 ml (3/4 cup) of flour
- 875 ml (3 1/2 cups) of warm milk
- 250 ml (1 cup) of white wine or chicken breast
- Zest of a large lemon
- 454 gr (1 pound) of cottage cheese
- 12 lasagna pastas, ready to cook
- 1 kg (2,2 pound) of blanch and chopped into chunks asparagus
- 500 ml (2 cups) of grated Mozzarella cheese
- 125 ml (1/2 cup) of grated Parmesan cheese
Preparation
Side-by-side mode
- Preheat oven at 400 °F (200 °C).
- In a pan, heat oil at medium heat. Add chicken cubes and brown 5 minutes. Season and set at warm.
- For béchamel sauce, melt butter at medium heat in a large casserole. Add flour while whisking for about 2 minutes. Cotinue to whisk and add warm milk and wine. Bring to a boil while stirring for about 8 minutes. Addlemon zest, salt, pepper and cottage cheese. Mix well. Remove from heat.
- In an oven safe late of 23 cm x 33 cm (9 inches x 13 inches) set lasagna. Set 1/4 of béchamel sauce. Cover with 4 lasagna pasta, chicken cubes, asparagus and Mozzarella. Repeat these steps to obtain 3 layers then spread with parmesan.
- Oven bake for about 15 minutes. Cool down at room temperature for few minutes before serving.
Our asparagus are on special!
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