Chicken and broccoli lasagna
Preparation time:
30 minutes
Cook time:
40 minutes
Ingredients
Metric
Imperial
454 g | 1 lb | whole wheat lasagna noodles |
1 l | 4 cup | broccoli florets |
60 ml | 1/4 cup | butter |
60 ml | 1/4 cup | whole wheat flour |
1 l | 4 cup | milk |
7.5 ml | 1/2 tbsp | dried oregano |
900 g | 2 lb | pieces of cooked chicken, white meat |
375 ml | 1 1/2 cup | grated mozzarella cheese |
125 ml | 1/2 cup | grated parmesan cheese |
- | - | Salt and pepper |
Preparation
- Preheat the over to 200° C (400° F).
- Cook the lasagna noodles as indicated on the packaging. Cool and put aside between two pieces of cloth.
- Blanch the broccoli in boiling salted water for two minutes. Drain well.
- Melt the butter in a medium sized bowl, add the flour and cook for 1 minute while stirring constantly.
- Pour in the milk all at once while whisking vigorously. Add salt and pepper and cook until the sauce coats the back of the spoon.
- Pour ¼ of the sauce into a lasagna dish, put in 4 cooked noodles, then ½ of the chicken, broccoli and mozzarella cheese.
- Pour in another layer of sauce, add 4 more cooked noodles and the rest of the chicken and the broccoli.
- Pour in another layer of sauce, cover with 4 more cooked noodles, pour in the rest of the sauce and sprinkle with parmesan cheese.
- Cook in the oven for 20 minutes. Remove from the oven let rest for 15 minutes before dividing into portions.