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Asparagus
Chicken and asparagus lasagna
Author:
Les Cultures de chez nous
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Preparation
25
Baking
60
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
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Chicken and asparagus lasagna
From
Sep 27
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Jan 01
Preparation
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.
Chef's notes
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