Easy and Quick Creamy Chicken Lasagna!

INGREDIENTS:

• 600 g minced chicken
• 20 ml of olive oil
• 1 chopped onion
• 2 cloves of garlic, chopped
• 1 bay leaf
• 1 Tbsp (soup) sweet pepper
• 1 Tbsp (soup) pepper paste
• 120 ml chicken broth
• Salt to taste
• 1 Tbsp black pepper

For the Bechamel Sauce:

• 60 g of wheat flour
• 750 ml of milk
• 45 g of butter
• Nutmeg and salt to taste

PREPARATION:

In a large frying pan, heat a drizzle of olive oil and add the chopped onion. Let it cook until it becomes soft and translucent.

Now add the chopped garlic and let it fry for another 1 to 2 minutes until all the aroma is released.

Add the chopped chicken and stir well to coat everything. Let it stew. Add the bay leaf to give it even more flavor.

Season with sweet pepper, salt and pepper paste. Mix all the ingredients well.

Now pour in the chicken broth, stir everything and season with black pepper to taste.

Let it cook until the broth reduces and there is just a little liquid at the bottom of the pan. Remove the bay leaf. Our stew is ready!

ASSEMBLY THE LASAGNA: on a tray, start by making a layer of béchamel sauce on the bottom. On top, place a layer of lasagna dough. Spread half of the chicken mixture. Cover with béchamel sauce and place slices of mozzarella cheese on top. Repeat: more béchamel sauce, another layer of lasagna pasta and the remaining prepared chicken. Finish with a generous layer of béchamel sauce. To finish, cover the entire lasagna with grated cheese to taste - you can use gratin cheese or grated mozzarella.

Bake in a preheated oven at 200ºC for around 20 to 25 minutes, or until the cheese melts and starts to brown. Remove from the oven... and your lasagna is ready!