Cook for any special occasion, this white lasagna with a smooth and warm béchamel sauce with cheese and an incredible creamy filling of chicken with vegetables and mushrooms flavored with thyme, white wine, and topped with gouda cheese.
2 cups chicken breast, cut into small cubes, for filling
1/4 cups carrot, finely chopped
1/4 cups celery, finely chopped, for filling
2 cups button mushrooms, sliced, for filling
1 cup white wine, for filling
1 sprig fresh thyme, for filling
1 cup sour cream, for filling
1 pinch nutmeg, for filling
1 pinch salt, for filling
3 liters water
2 tablespoons salt
15 lasagna sheets, (sheets)
3 cups spinach, chopped, for filling
2 cups Gouda cheese, grated
Preparation
50 mins
30 mins
Low
Preheat the oven to 180° C.
For the béchamel sauce: Heat a small pot over medium heat with the butter, add the flour at once and cook until golden, add the milk and whisk until thickened, season with nutmeg, salt, white pepper, add the cheeses and cook until melted. Set aside.
For the filling: Heat a skillet over high heat, cook the bacon until it releases its fat, fry the garlic with the onion, chicken, carrot, celery, mushrooms, and white wine, let reduce. Add thyme, cream, season to taste with nutmeg and salt. Cook for 15 minutes and set aside.
For the pasta: Heat a small pot with water until boiling, add salt and cook the lasagna sheets until soft. Drain and set aside.
In a glass container, place lasagna sheets at the bottom, add the filling and a layer of béchamel sauce, gouda cheese, a layer of fresh spinach, repeat the same process until the mold is full, for the last layer place the lasagna sheets, cover with cheese. Bake in the oven for 15 minutes.
Cut a portion of lasagna and serve with fresh salad. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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