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Chicken lasagna (Italian Version)

Sonia Peronaci
Print Recipe Pin Recipe
Prep Time 2 hours 20 minutes
Servings 8 people

Ingredients
  

  • 360 g Lasagne - fresh sheets

For the chicken:

  • 500 g Chicken breast
  • 1 Carrot
  • 100 g Onion
  • 2 Laurel leaves
  • 4-5 Juniper berries
  • 70 g Spring onion
  • 30 g Extra virgin olive oil
  • 4 Thyme twigs
  • 600 g Mixed peppers
  • Salt and pepper

For the stuffing:

  • 250 g Smoked Scamorza cheese
  • 130 g Grated cheese
  • Salt

For the béchamel:

  • 1 l Milk
  • 50 g Butter
  • 70 g Flour
  • 1 Pinch of Nutmeg powder
  • Salt

Instructions
 

  • Boil the chicken breast in water for about 20 minutes with the carrot, onion, bay leaves, crushed juniper berries and a little salt. Once cooked, let it cool directly in the broth, or wrap it in film (to prevent it from drying out). Once it is cold, wrap it up and keep it aside.In a pan, fry the chopped spring onion with a drizzle of the extra virgin olive oil, add the frayed chicken, thyme and brown everything for 10 minutes. Remove the chicken from the pan and put the peppers cut into 1 cm cubes on each side; cook them until roasted, then add the chicken, flavour them for a couple of minutes and finally add salt and pepper.
    FOR THE BÉCHAMEL:Melt the butter in a pan, add the flour and brown it for 5 minutes while stirring continuously, then add the milk at room temperature and bring the béchamel to a boil, stirring until it thickens. Add salt and nutmeg.
    PREPARATION:Sprinkle the bottom of the pan with a couple of tablespoons of béchamel sauce, lay a layer of lasagne on top of it, cover it with béchamel sauce, sprinkle some chicken and peppers on top of that, about 20 g of grated cheese and 40 g of scamorza (grated with the larger holes of a julienne grater). Repeat these layers until you have at least 6 layers, ending with the béchamel sauce, chicken, peppers and cheese.
    Bake your chicken lasagne at 175° in static mode for about 30-35 minutes, then let it sit for 15 minutes, then cut it into portions and serve.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

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No matter which European country the poultry meat comes from, consumers can always rely on food safety, environmental protection, and animal welfare. Being a major trading partner in the global poultry meat market, the EU has proved to be a role model by having some of the highest standards in the world.