Name: Chicken and Artichoke Lasagna
Prep time: 40 min
Cook time: 30 min
Yield: 8
Cuisine: Internacional
Ingredients: 1/2 cups butter, in cubes; 1/2 cups wheat flour; 1 1/2 cups cow's milk; 1/2 cups cream cheese; 1/2 cups Mozzarella cheese, grated; 1 teaspoon nutmeg; 1 pinch salt; 1 pinch pepper; 3 teaspoons olive oil; 4 cloves garlic, finely chopped; 1 cup white onion, finely chopped; 2 chicken breasts, cut into cubes; 2 cups artichoke heart, cut into pieces; 1 cup portobello mushroom, cut into strips; 1/2 cups sun-dried tomatoes, chopped; 1 liter Del Fuerte® natural tomato purée; 1 sprig thyme; 4 leaves bay; 1 pinch oregano; 1 pinch salt; 1 pinch pepper; 10 lasagna sheets

Preparation

10 mins

30 mins

Low

Preheat the oven to 180° C. Melt the butter in a pot over medium heat, add the flour and let it brown a little. Gradually incorporate the milk until it thickens, mixing with a whisk. Then add the cream cheese, mozzarella cheese, nutmeg, salt, and pepper to taste. Strain to avoid lumps and set aside.