2 tablespoons of wheat flour
2 tablespoons of butter
1/2 liter of milk
Grated 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 vegetable broth mix
2 tablespoons of olive oil
1 small onion, finely chopped
500ml of tomato sauce
2 packages of lasagna noodles, cooked (400g)
200g of mozzarella cheese, grated
4 tablespoons of grated Parmesan cheese
2 tablespoons of wheat flour
2 tablespoons of butter
1/2 liter of milk
Grated 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 vegetable broth mix
2 tablespoons of olive oil
1 small onion, finely chopped
500ml of tomato sauce
2 packages of lasagna noodles, cooked (400g)
200g of mozzarella cheese, grated
4 tablespoons of grated Parmesan cheese
In a pan, combine the flour and heat over low heat, stirring constantly, until lightly toasted
Add in the butter and mix well
Gradually add in the hot milk, whisking continuously
Season with nutmeg, salt, and pepper, and continue mixing until thickened
Remove from heat and stir in the cream of chicken soup
Set aside
Cook the chicken with vegetable broth mix
Strain and let cool before shredding
Preheat oven to 200°C
In a pan, heat the olive oil over medium heat, then sauté the chopped onion and shredded chicken
Assemble the lasagna by spreading tomato sauce on the bottom of a baking dish, followed by a layer of noodles, a layer of meat mixture, and a sprinkle of mozzarella cheese, finishing with a layer of Parmesan cheese on top
Repeat until all ingredients are used, then cover with aluminum foil and bake for 30 minutes or until the pasta is al dente.
