| Cook Time | 45 minutes |
| Servings |
Ingredients
Filling
- 8 pieces Lasagna
- 200 gram Chicken breast
- 400 gram Pumpkin
- 2 cloves garlic
- 2 tablespoons olive oil
- Parsley (Oregano, sage)
Ingredients
Filling
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Instructions
- Garlic chop with a knife.
- And together with aromatic herbs and send to the frying pan to the heated oil.
- How will the flavor to the pumpkin and chicken breast, all small cubes. Salt. Lasagna dish is not diet at all, because when the pumpkin with chicken slightly fried and soaked with the aroma of garlic and herbs, I add a ladle of a little warm water and close the lid. Will go perfectly delicate vegetable broth.
- While the pumpkin is extinguished let us bechamelle. Melt the butter in a saucepan over low heat, add the flour and stir until the result, as in the photo. Then pour warm-warm milk and melancholy stirring to observe the thickening and control the bottom of the saucepan.
- When béchamel is ready to RUB the nutmeg, well, or sprinkle a pinch from a bag. I like to RUB, just feel like a witch and the smell of magic.
- Now everything is ready-collect lasagna. Béchamel on the bottom, two leaves, dry!, nothing pre-cook is not necessary, lasagna (should close almost all the bottom, it is important).
- Then the filling of pumpkin and chicken, cheese or grate pieces on top, a little béchamel and repeat. Only 4 layers. Close foil. 180 degrees, 30 minutes.
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