Lasagne with spinach
0
1374
Kitchen
Italian
Calorie content
159.5 kcal
Portions
6 port.
Cooking time
90 minutes
Proteins *
8.4 gr.
Fats *
9 gr.
Carbohydrates*
17.4 g
Deliciously delicious and highly nutritious lasagna with chicken, spinach, mushrooms and béchamel sauce will come in handy on a Sunday evening to arrange a dinner for the whole family. If something remains, you can safely take lasagna with you to work the next day as lunch. The main thing is to warm it up well, then the sauce will melt and richly saturate the layers of lasagna.
Ingredients
Cooking process
Dissolve butter in a saucepan, add flour. Stir continuously with a whisk, pour in some of the cold milk, stir to remove any lumps. Add the rest of the milk several times, bring the sauce to a boil. Cook for 5 minutes, until the mixture thickens. Add salt, pepper, nutmeg. Cool the sauce slightly, cover in contact with cling film. Cut the washed mushrooms into thin slices. Peel the onion, garlic, chop them finely.
Cut the boiled chicken into small pieces and add it to the vegetables, mix. Grease a rectangular shape with butter, distribute 3 tbsp over the bottom. l. sauce, put 2-3 layers of lasagna so that it completely covers the bottom of the mold. Grease the pasta with sauce, put a couple of tablespoons of the filling, mozzarella slices, sprinkle with some Parmesan. Repeat layers until all components are finished. Grease the final layer of lasagna with a thin layer of béchamel sauce, sprinkle generously with parmesan.
Bon Appetit!