Lasagna with Pumpkin and Chicken Recipe
A great option for a hearty lunch or dinner with seasonal pumpkin and diet breast. Lasagna with pumpkin is delicious.
Servings
2
Cook Time
45minutes
Servings
2
Cook Time
45minutes
Ingredients
Filling
Sauce
Instructions
  1. Chop the garlic with a knife.
  2. And together with the fragrant herbs, we send them to the frying pan to the heated oil.
  3. How to add flavor to pumpkin and chicken breast, cut everything into small cubes. Salt. The lasagna dish is not dietary at all, because when the pumpkin and chicken are lightly fried and soaked in the aroma of garlic and herbs, I add a little warm water with a ladle and close the lid. Tender vegetable broth will go great.
  4. While the pumpkin is stewing, we will cook bechamel. Melt the butter in a saucepan over low heat, add the flour and mix until the result is obtained, as in the photo. Then pour in the warm, preheated milk and stir melancholically to observe the thickening and control the bottom of the pan.
  5. When the bechamel is ready, rub well with nutmeg or sprinkle with a pinch from the bag. I like to rub, I just feel like a witch and I can smell magic.
  6. Now everything is ready – we are collecting lasagna. Bechamel on the bottom, two leaves, dry!, you don’t need to cook anything beforehand, lasagna (should cover almost the entire bottom, this is important).
  7. Then the filling of pumpkin and chicken, pieces of cheese or grater on top, a little bechamel and repeat. There are 4 layers in total. Cover with foil. 180 degrees, 30 minutes.
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