This delicious lasagna with white sauce and chicken is perfect for a family dinner. This cheese-based sauce with nutmeg is the ideal accompaniment for the chicken. Everyone at home will want to eat a little more!
3 tablespoons margarine with salt I can't believe it's not Butter®
2 tablespoons onion, chopped
1 tablespoon Knorr® granulated chicken bouillon
1/2 teaspoons nutmeg powder
1/4 teaspoons ground black pepper
2 tablespoons margarine with salt I can't believe it's not Butter®, for the filling
2 tablespoons onion, chopped, for the filling
2 tablespoons celery, finely chopped, for the filling
700 grams chicken breast, ground, for the filling
1 cup carrot, grated, for the filling
1 tablespoon Knorr® granulated chicken bouillon, for the filling
12 lasagna sheets, (sheets)
Preparation
30 mins
30 mins
Low
Dissolve the Maizena® Regular Cornstarch in 1 cup of skim milk and set aside. Blend the remaining milk with the cheese and set aside.
Melt 2 tablespoons of Margarine I Can't Believe It's Not Butter® in a pot and sauté 2 tablespoons of onion for 1 minute.
Pour the milk and cheese mixture. Once it comes to a boil, add Knorr® Suiza, nutmeg, black pepper, and Maizena® Regular Cornstarch, previously dissolved.
Cook over low heat, stirring constantly, until the sauce thickens and takes on a light consistency.
Melt the Margarine I Can't Believe It's Not Butter® and sauté the remaining onion with the celery. Add the ground chicken and cook over medium-high heat until lightly browned.
Add the carrot, and season with Knorr® Suiza, cook for 2 more minutes.
Place a bit of sauce in a baking dish and form a layer with the lasagna sheets; cover with sauce and add some of the chicken filling. Repeat the procedure until finishing with lasagna and white sauce.
Bake at 180 °C for 30 minutes or until the pasta is well cooked and soft.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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