Chicken lasagna

Whether you’re a lasagna enthusiast or looking to try a new variation, chicken lasagna promises a tasty and comforting experience that will have you coming back for seconds.

Ingredients for 4 servings

Instructions

Lasagna

chicken breast fillet 500 g
spring onions 1

(green part)
olive oil
garlic oil
crushed tomatoes 400 g
green olives 160 g

(hacked)
salt and pepper
gluten-free lasagna sheets
halloumi 250 g

(where the content of lactose is max 1g/100g)

Bechamel sauce

butter 20 g
gluten-free flour mix 2 tbsp
lactose-free milk 700 ml
salt 1 tsp
black pepper 1/2 tsp
grated nutmeg 1/2 tsp

Instructions

Preheat the oven to 200°C.
Chop the chicken and finely chop the spring onion. Fry the chicken and spring onion in olive oil and garlic oil, for about 2-3 minutes. Add crushed tomatoes and olives. Season with salt and pepper and let it simmer for about 10 minutes.
Melt butter in a saucepan and set it aside. Whisk in the flour, pour in a little milk and whisk until smooth. Place the saucepan back on the heat and add the remaining milk and spices. Whisk constantly and be careful with the heat. Cook until the sauce has thickened, about 10 minutes. Grate the halloumi coarsely using a grater.
Layer the filling with bechamel sauce and lasagna sheets in an ovenproof dish, 25 x 30 cm. Save about 2 deciliters of bechamel sauce for the top layer and top with grated halloumi.
Gratinate in the oven for about 20 minutes. Serve with, for example, grated carrots.