CHICKEN LASAGNA

SITE LASAGNE DE POULET 1820
4-6 Portions
10 min Prepping
45 min Cooking
Recipe Easy

Ingredients


  • 9 lasagna sheets, cooked al dente

CHICKEN FILLING

  • 1½ lb. (675 g) Exceldor extra lean ground chicken
  • 2 tbsp. (30 ml) olive oil
  • 1 onion, finely chopped
  • 1/2 cup sliced mushroom
  • 1 clove garlic, finely chopped
  • ½ cup (125 ml) grated parmesan
  • ¼ cup (60 ml) chopped fresh parsley
  • 1 butternut squash, peeled and thinly sliced
  • 2 cups (500 ml) grated cheddar
  • Salt and pepper

BÉCHAMEL SAUCE

  • ⅓ cup (80 ml) butter
  • ⅓ cup (80 ml) unbleached all-purpose flour
  • 3 cups (750 ml) milk
  • Salt and pepper

Directions

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  1. In a large frying pan, heat half the oil and sautée onions and mushrooms. Add garlic and continue cooking for 1 minute. Transfer to a bowl.
  2. In the same pan, brown ground chicken in the rest of the oil, breaking it up with a fork. Add salt and pepper. Transfer to a bowl.
  3. Add parsley and parmesan to the chicken mixture. Add salt and pepper. Set aside.
  4. Melt butter in the same pan. Add flour and cook 1 minute over medium heat, stirring.
  5. Gradually add milk and bring it to the simmer, stirring constantly with a whisk. Add salt and pepper. Pour onto the chicken mixture.
  6. Preheat oven to 350°F (180°C) and place oven rack in middle position.
  7. Spread a third of the chicken mix in a 13 X 9 in. (33 X 23 cm) baking pan. Cover it with the squash slices and a row of lasagna sheets. Assemble the other two layers, finishing with the chicken mixture. Cover with the cheddar cheese.
  8. Bake about 45 minutes. Finish cooking under the broiler about 5 minutes.