Lasagna with Chicken and Zucchini
This dish is sufficient for 3 to 4 persons
Ingredients
500 grams chicken breast
2 tablespoons oil
salt and pepper
1 large or 2 small courgettes
35 g butter or margarine
35 grams flour
300 ml milk
300 ml. vegetable stock
1 biological lemon
1 egg, medium
sugar
5 stalks Basil
6 to 9 lasagna sheets
75 g pecorino cheese
FAT to grease the shape
Instructions
Cut the chicken breasts across the width into paste. Heat some oil in a large pan and fry the slices of chicken breast in small portions on both sides just until the rawness of it. Season to taste with salt and pepper and take them out of the pan.
Wash the zucchini and cut into slices. Bake this in a little oil, with small portions at once, briefly. Make this season with some salt and pepper. Get also the zucchini out of the pan.
Melt the butter in a saucepan and when it is hot, add the flour. Stir well so that the flower can burn in the butter. Then the milk is stirring to add, and then in the vegetable stock. Grate the peel of half a lemon and press the moisture there above the sauce. Add the zest to the sauce. Bring the sauce to a boil and let Cook for 5 minutes.
This lemon-cream sauce gives a refreshing touch to the lasagna. Test regularly to prevent the lemon too much is going to dominate.
Losroeren the egg in a bowl with 2 to 3 tablespoons of the sauce. This with salt, pepper, sugar and some lemon juice to taste. The whole add to the sauce and stir well. The Basil washing, drying and what keep aside for garnish. The leaves of the pick and then mincing and steal into the sauce.
Grease a baking dish, pour some sauce on the bottom, put 2 or 3 lasagne sheets on and hit something. Chicken breast with sauce and Zucchini out and showering. Cover with 2 to 3 lasagne sheets. Once again a layer chicken and courgette there on and cover with the remaining sauce. The pecorino there about grating.
The lasagna in a on 200 degrees preheated oven in ca. 40 minutes yarn. Garnish with basil leaves and grate some lemon peel.
This dish is sufficient for 3 to 4 persons
500 grams chicken breast
2 tablespoons oil
salt and pepper
1 large or 2 small courgettes
35 g butter or margarine
35 grams flour
300 ml milk
300 ml. vegetable stock
1 biological lemon
1 egg, medium
sugar
5 stalks Basil
6 to 9 lasagna sheets
75 g pecorino cheese
FAT to grease the shape
Instructions
Cut the chicken breasts across the width into paste. Heat some oil in a large pan and fry the slices of chicken breast in small portions on both sides just until the rawness of it. Season to taste with salt and pepper and take them out of the pan.
Wash the zucchini and cut into slices. Bake this in a little oil, with small portions at once, briefly. Make this season with some salt and pepper. Get also the zucchini out of the pan.
Melt the butter in a saucepan and when it is hot, add the flour. Stir well so that the flower can burn in the butter. Then the milk is stirring to add, and then in the vegetable stock. Grate the peel of half a lemon and press the moisture there above the sauce. Add the zest to the sauce. Bring the sauce to a boil and let Cook for 5 minutes.
This lemon-cream sauce gives a refreshing touch to the lasagna. Test regularly to prevent the lemon too much is going to dominate.
Losroeren the egg in a bowl with 2 to 3 tablespoons of the sauce. This with salt, pepper, sugar and some lemon juice to taste. The whole add to the sauce and stir well. The Basil washing, drying and what keep aside for garnish. The leaves of the pick and then mincing and steal into the sauce.
Grease a baking dish, pour some sauce on the bottom, put 2 or 3 lasagne sheets on and hit something. Chicken breast with sauce and Zucchini out and showering. Cover with 2 to 3 lasagne sheets. Once again a layer chicken and courgette there on and cover with the remaining sauce. The pecorino there about grating.
The lasagna in a on 200 degrees preheated oven in ca. 40 minutes yarn. Garnish with basil leaves and grate some lemon peel.