To the filling
1 kg of chicken breast (2 halves and 4 thighs), cut into small pieces
3 tablespoons of olive oil
4 large tomatoes, peeled and chopped
4 cloves of garlic, minced
1 medium onion, finely chopped
To the white sauce
4 tablespoons of butter
1/3 cup of all-purpose flour
2 cups of milk
To assemble
300 g of cooked lasagna pasta, drained
300 g of mozzarella cheese, sliced
Breadcrumbs for dusting
2 tablespoons of grated Parmesan cheese
Salt and black pepper to taste
To the filling
1 kg of chicken breast (2 halves and 4 thighs), cut into small pieces
3 tablespoons of olive oil
4 large tomatoes, peeled and chopped
4 cloves of garlic, minced
1 medium onion, finely chopped
To the white sauce
4 tablespoons of butter
1/3 cup of all-purpose flour
2 cups of milk
To assemble
300 g of cooked lasagna pasta, drained
300 g of mozzarella cheese, sliced
Breadcrumbs for dusting
2 tablespoons of grated Parmesan cheese
Salt and black pepper to taste
Remove the skin from the chicken
Season with salt and pepper
Place the chicken in a skillet with olive oil, tomatoes, garlic, onion, and cook for 15 minutes, stirring occasionally
Cover the skillet and cook until the chicken is tender and slightly saucy (if needed, add an extra cup of water) until the chicken is cooked through
Remove from heat, debone the chicken, and chop the meat
Mix the chopped meat with the broth that remained in the skillet and reserve
Prepare the white sauce: melt butter in a skillet, add flour and stir to start browning
Remove the skillet from heat, slowly add milk while stirring constantly, then return the skillet to heat
Cook while stirring until thickened
Remove from heat and reserve
In a 26.5 cm diameter tart pan greased with butter and dusted with breadcrumbs, arrange cooked lasagna sheets overlapping each other, allowing the pasta to fall along the edges of the pan
Fill with half the chicken meat
On top, place half the mozzarella cheese and cover with white sauce
Lay additional lasagna sheets and repeat the layers of chicken, white sauce, and mozzarella cheese
Fold the ends of the pasta over the filling and dust with breadcrumbs and grated Parmesan cheese
Bake in a hot oven (200°C), preheated for 50 minutes, covered with aluminum foil
Serve warm
Serves 8 people
528 calories per serving.
