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Chicken & spring vegetable lasagne

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 45 minutes
Ingredients (serves 2):


Heat 2 litres of salted water in a large pab. Chop the shallots, courgettes, carrots and chicken.

Fry the onion and carrots in 10g butter, drizzle with white wine and leave to evaporate.

Add the chicken and cook for 8 minutes, then add the courgettes. Cook for a further 6 minutes or so, add salt, remove from the heat and set aside.

Melt 10g butter in a pan, add the flour and mix well. Add milk bit by bit so you don't get lumps. Heat until it starts to boil and simmer for 5 minutes over a gentle heat, stirring constantly. Add salt and set aside.

When the water boils, add a drizzle of olive oil and cook the lasagne as advised on the packet, stirring from time to time.

Heat a serving dish and grease well with butter.

As soon as the lasagne is cooked, drain and lay a layer out on your serving dish.

Add the béchamel sauce and chicken and serve immediately.

User comments

another free recipe every day

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