Chicken and black olive lasagne

By Anne Martin

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.7/5 (90 Votes)

0 Picture

Chicken and Mushroom Lasagne

Quorn Lasagne Cups

Ingredients

30g butter
20 g flour
400 ml of milk
200 ml cream
250g grated Provolone
a little lemon zest
Salt and freshly ground pepper
2 red onions
4 chicken breasts, about 500 g
1 bunch of parsley
a few basil leaves
Olive oil
200 g pitted black olives
150 g dried tomatoes
250 ml chicken stock
12 sheets of lasagne

Details

servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Prepare the provolone bechamel sauce:
In small saucepan, heat the butter and flour making sure not to make lumps. Add the milk and cream while stirring (draw an "eight" with your whisk). Boil for one minute, remove from heat. Then add 150 g of Provolone cheese and melt into the preparation. Add the lemon zest. Set aside.

Step 2

Prepare Pesto Black Olives and the chicken:
Cut the black olives and dried tomatoes into small pieces. Blend to a puree with 4 tablespoons of olive oil, basil and chicken stock.
Meanwhile saute in olive oil the chopped chicken breasts, finely chopped parsley and red onions. Once this mixture starts to colour, add the pesto with olives. Set aside.

Step 3

Cook the lasagne pasta:
When pasta is cooked, place in a rectangular dish a layer of pasta, a layer of chicken mixture and a layer of bechamel. Repeat the process and finish with the ragout and bechamel sauce. Put the provolone cheese on the last remaining layer. Now bake at 180 degrees Celsius (160 ° C fan oven) for about 30 minutes.