For the filling
1 kg of chicken breast
1 large onion (150 g) finely chopped
5 cloves of garlic minced
4 tablespoons of olive oil
1/4 cup of all-purpose flour (30 g)
1 tablespoon of curry powder
1 tablespoon of grated ginger
2 cups of milk (480 ml)
1 tablespoon of salt
200 g of pre-made lasagna
1/2 cup of grated Parmesan cheese (50 g)
For the filling
1 kg of chicken breast
1 large onion (150 g) finely chopped
5 cloves of garlic minced
4 tablespoons of olive oil
1/4 cup of all-purpose flour (30 g)
1 tablespoon of curry powder
1 tablespoon of grated ginger
2 cups of milk (480 ml)
1 tablespoon of salt
200 g of pre-made lasagna
1/2 cup of grated Parmesan cheese (50 g)
Prepare the filling: In a large pot, bring 2 liters of water to a boil over high heat
Add the chicken and 1 tablespoon of salt, cover the pot and cook until the chicken is tender (about 30 minutes)
Remove from heat
Reserve 2 cups of broth (480 ml) and drain the rest
Remove the skin from the chicken, debone and chop or shred the meat. Reserve
In another large pot, over low heat, sauté the onion and garlic in olive oil, stirring occasionally with a wooden spoon, until the onion is soft (about 2 minutes)
Increase heat to high, add the reserved chicken and stir, until well heated (about 5 minutes)
Add the flour and mix
Add the remaining ingredients and cook, stirring constantly, until thickened (about 2 minutes)
Preheat oven to 180°C (medium)
Pour 1 cup of reserved broth into a 22 cm x 29 cm baking dish
Arrange 1/3 of the chicken mixture, cover with 1/3 lasagna, and top with 1/3 chicken mixture
Add 1/3 of the remaining broth
Repeat layers of chicken and lasagna
Add more 1/3 of the broth, cover with remaining lasagna, and add final layer of broth
Sprinkle with Parmesan cheese
Cover with aluminum foil
Bake in preheated oven until lasagna is cooked (about 30 minutes)
Serve
381 calories per serving.
