Lasagna with chicken breast and fresh sheets

Lasagna with Chicken Breast and Fresh Sheets - A Home Delight

Welcome to the savory world of lasagna! This classic dish, loved by everyone, is a perfect choice for family lunches or festive dinners. This time, I propose we try a delicious version with chicken breast and fresh sheets that will impress both you and your loved ones!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Servings: 6

A Brief History of Lasagna
Lasagna has a long history, combining layers of pasta, meat, and delicious sauces. Over time, each culture has brought its own influences, and today we have many variations. This recipe combines tradition with lighter ingredients, such as chicken breast, offering a healthier yet equally tasty option.

Ingredients

For the sheets:
- 300 g flour (good quality for pasta)
- 2 eggs
- 1 pinch of salt

For the filling:
- 1 chicken breast (about 400 g)
- 1 medium onion
- 1 large carrot
- 2 cloves of garlic
- 400 ml tomato juice (or canned tomatoes)
- salt, pepper to taste
- dried parsley (optional)

For the Bechamel sauce:
- 50 g margarine or butter
- 50 g flour
- 500 ml milk
- salt, pepper to taste

For topping:
- 100 g grated cheese (or mozzarella for a stronger flavor)

Step by Step

Step 1: Preparing the Lasagna Sheets
1. Prepare the dough: In a large bowl, place the flour, and in the center add the eggs and a pinch of salt.
2. Knead: Using a spatula or your hands, mix the ingredients until you obtain a firm dough. Then, knead vigorously for 5-10 minutes until it becomes elastic.
3. Rest: Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 10-15 minutes. This is an important step to achieve thin and easy-to-work sheets.

Step 2: Rolling Out the Sheets
1. Divide the dough: After resting, divide the dough into two equal parts. Use a rolling pin to roll each part into a thin sheet.
2. Cutting: Use a knife or a pasta cutter to create rectangular sheets of the desired size. Let them dry on a clean towel or plastic wrap.

Step 3: Preparing the Filling
1. Sautéing the vegetables: Finely chop the onion and sauté it in a little oil in a deep pan. After a few minutes, add the grated carrot and chopped garlic cloves.
2. Adding the chicken: Once the vegetables are softened, add the finely chopped chicken breast, mixing well. Let it cook for 5-7 minutes.
3. Tomato sauce: Pour the tomato juice over the mixture, seasoning with salt, pepper, and dried parsley. Let it simmer on low heat until the sauce reduces slightly, about 10 minutes.

Step 4: Bechamel Sauce
1. Melting the margarine: In a small pot, melt the margarine over low heat.
2. Adding the flour: Remove from heat and add the flour, stirring continuously to avoid lumps.
3. The milk: Gradually add the milk, stirring constantly until the sauce thickens. Season with salt and pepper.

Step 5: Assembling the Lasagna
1. Boiling the sheets: In a large pot, bring water to a boil with a little salt. Add 2-3 lasagna sheets and let them boil for 3 minutes. When the sheets rise to the surface, they are ready. Remove them and place them on a clean towel.
2. Layering: In a heat-resistant dish, start with a layer of Bechamel sauce, then a layer of sheets, followed by the chicken filling. Repeat this process until you finish the ingredients. The last layer will be sheets, which you cover with the remaining Bechamel sauce.
3. Baking: Preheat the oven to 180°C. Bake the lasagna for 15-20 minutes. Then, add the cheese on top and let it brown for about 10 minutes.

Step 6: Serving
Remove the lasagna from the oven and let it cool for a few minutes before cutting. This will help maintain the shape of the layers. Serve warm, alongside a fresh green salad or sparkling water.

Tips and Tricks
- Lasagna sheets: If you don’t have a pasta machine, don’t worry! Use a rolling pin and roll out as thin as you can. If the sheets stick, sprinkle a little flour.
- Lumps in Bechamel sauce: Don’t panic if the sauce becomes lumpy! Use a blender to smooth it out.
- Variations: Experiment with other types of meat, such as turkey or even vegetables for a vegetarian option.
- Storing lasagna: The whole lasagna can be stored in the fridge for up to 3 days or can be frozen for up to 3 months.

Nutritional Benefits
This chicken breast lasagna is an excellent source of protein, vitamins from vegetables, and calcium from milk and cheese. It is a balanced dish that can be part of a healthy diet.

Frequently Asked Questions
- Can I use store-bought lasagna sheets? Yes, if you want to save time, you can use pre-cooked lasagna sheets. Be sure to follow the instructions on the package.
- What can I do with leftovers? Leftovers are delicious and can be reheated the next day or used in sandwiches.
- Can I replace the milk in the Bechamel sauce? Yes, you can use plant-based milk for a vegan option.

Regardless of the occasion, this lasagna with chicken breast and fresh sheets will surely bring joy to your tables. So, let’s get cooking!

 Ingredients: For the dough: 300 g flour, 2 eggs. For the filling: 1 chicken breast, 1 onion, 1 carrot, 2 cloves of garlic, 400 ml tomato juice (or tomatoes in broth), salt, pepper, dried parsley. For the Bechamel sauce: 50 g margarine, 50 g flour, 500 ml milk, salt, pepper. For topping: 100 g cheese.

 Tags:  lasagna