2 tablespoons all-purpose flour
2 tablespoons butter
1/2 liter whole milk
Ground nutmeg to taste
Salt and black pepper to taste
1 can of cream of chicken soup
1 large boneless, skinless chicken breast (400g)
1 envelope of chicken broth mix
2 tablespoons olive oil
1 small onion finely chopped
500ml tomato sauce
2 packages of lasagna noodles pre-cooked (400g)
200g shredded mozzarella cheese
4 tablespoons grated Parmesan cheese
2 tablespoons all-purpose flour
2 tablespoons butter
1/2 liter whole milk
Ground nutmeg to taste
Salt and black pepper to taste
1 can of cream of chicken soup
1 large boneless, skinless chicken breast (400g)
1 envelope of chicken broth mix
2 tablespoons olive oil
1 small onion finely chopped
500ml tomato sauce
2 packages of lasagna noodles pre-cooked (400g)
200g shredded mozzarella cheese
4 tablespoons grated Parmesan cheese
1 In a large skillet, heat the flour over low heat, whisking constantly for a few seconds to toast without burning
Add the butter and mix well
Gradually add the hot milk, whisking continuously until thickened
Season with nutmeg, salt, and pepper
Continue whisking until smooth
2 Remove from heat and stir in cream of chicken soup, mixing well. Reserve
Cook the chicken in boiling water with chicken broth mix
Drain, let cool, and shred
3 Preheat oven to 200°C
In a large skillet, heat the olive oil, sauté the onion until softened, then add the shredded chicken
In a baking dish, create layers of tomato sauce, lasagna noodles, shredded chicken, cream of chicken soup, and shredded mozzarella cheese
4 Repeat the layering process until all ingredients are used up, topping with grated Parmesan cheese
Cover with aluminum foil and bake for 30 minutes or until hot and bubbly.
