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🍝 Chicken Lasagna with Bolognese and Bechamel

826 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 carrot
• 1 stalk celery
• 3 tbsp olive oil
• 350 g poultry mince
• 250 g poultry stock
• 3 tbsp tomato paste
• 500 g chopped tomatoes (can)
• 0.5 tsp oregano
• 1 clove of garlic
• 1 piece organic lemon zest
• salt
• cayenne pepper
• 1 bay leaf
• 2 cloves
• 1 sprig of thyme
• 60 g butter
• 60 g wheat flour Type 1050
• 400 ml vegetable stock
• 400 ml milk (1.5% fat)
• nutmeg (freshly grated)
• 9 whole grain lasagna sheets
• 100 g whipping cream
• 120 g grated Emmental

Instructions

1. 1. Peel the onion and halve it. Set one half aside.
2. 2. Peel the carrot and clean the celery. Wash the vegetables.
3. 3. Cut the carrot, celery, and the remaining onion half into very small cubes.
4. 4. Heat the olive oil in a pot.
5. 5. Sauté the vegetable cubes until translucent over medium heat.
6. 6. Add the minced meat.
7. 7. Cook the meat until it is crumbled and has lost its pink color.
8. 8. Pour in 50 milliliters of poultry broth.
9. 9. Stir in the tomato paste.
10. 10. Let the sauce simmer for another 10 minutes.
11. 11. Add the chopped tomatoes including their juice.
12. 12. Pour in the remaining poultry broth.
13. 13. Let the sauce steep for about 1 hour, stirring frequently rather than just simmering.
14. 14. Add the oregano.
15. 15. Peel the garlic and halve it.
16. 16. Add the lemon zest.
17. 17. Let the garlic and lemon zest infuse in the sauce for 5 minutes.
18. 18. Remove the garlic and lemon zest from the sauce.
19. 19. Season the Bolognese sauce with salt and cayenne pepper.
20. 20. Take the onion half set aside earlier.
21. 21. Place the bay leaf on the cut side of the onion.
22. 22. Insert cloves through the bay leaf and onion to secure everything.
23. 23. Wash the thyme.
24. 24. Shake the thyme dry.
25. 25. Melt the butter in a large pot.
26. 26. Stir the flour into the butter until it sizzles.
27. 27. Pour in the vegetable broth.
28. 28. Pour in the milk.
29. 29. Stir everything well.
30. 30. Add the clove-studded onion to the pot.
31. 31. Add the thyme to the pot.
32. 32. Bring the sauce to a boil slowly.
33. 33. Simmer the sauce for 10 to 15 minutes over medium heat.
34. 34. Remove the onion and thyme from the sauce.
35. 35. Season the Bechamel sauce with salt, cayenne pepper, and nutmeg.
36. 36. Take one quarter of the Bechamel sauce.
37. 37. Spread the sauce evenly on the bottom of a baking dish.
38. 38. Place 3 lasagna sheets on top.
39. 39. Take another quarter of the Bechamel sauce.
40. 40. Spread this sauce over the lasagna sheets.
41. 41. Spread half of the Bolognese sauce on top.
42. 42. Place another layer of lasagna sheets on top.
43. 43. Spread Bechamel sauce over the new sheets.
44. 44. Spread the remaining Bolognese sauce on top.
45. 45. Finally, place lasagna sheets on top.
46. 46. Take the remaining Bechamel sauce.
47. 47. Mix the sauce with cream.
48. 48. Mix the sauce with cheese.
49. 49. Spread the mixture over the top lasagna sheets.
50. 50. Preheat the oven to 175 degrees Celsius (convection 145 degrees Celsius, gas mark 2).
51. 51. Bake the lasagna for about 50 minutes until golden brown.

Nutrition per serving

• kcal: 826
• Protein: 43 g · Fett/Fat: 52 g · Carbs: 46 g