We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

CHICKEN LASAGNA

Pratico Lasagne au poulet 2
Ground Poultry Pasta and risotto Oven To freeze Winter season Exceldor classics
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

Click the steps to erase them.

  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.