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White Chicken Lasagna

30 min
30 min
Easy
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This rich lasagna with white sauce and chicken is perfect for a dinner with the family. This sauce based on manchego cheese and walnut nut is the ideal accompaniment to chicken. Everyone at home will want to eat a little more!

Ingredients

10 servings
  • 3 spoonfuls of Maizena® Regular Cornstarch
  • 5 cups of skim milk
  • 400 grams of Manchego cheese grated
  • 3 spoonfuls of Margarine with salt I Can not Believe It's Not Butter®
  • 2 spoonfuls of onion chopped
  • 1 tablespoon of Knorr® Switzerland Chicken Broth
  • 1/2 teaspoonful of nutmeg powder
  • 1/4 of teaspoonful of ground black pepper
  • 2 spoonfuls of Margarine with salt I Can not Believe It's Not Butter® for the filling
  • 2 spoonfuls of onion chopped, for the filling
  • 2 spoonfuls of celery Finely chopped, for filling
  • 700 grams of chicken breast ground, for the filling
  • 1 Cup of carrot grated, for filling
  • 1 tablespoon of Knorr® Switzerland Chicken Broth for the filling
  • 12 pieces of pasta for lasagna (sheets)

    Preparation

    Dissolve Maizena® Regular Cornstarch in 1 cup of skim milk and set aside. Blend the remaining milk with the cheese and reserve.
    Melt 2 tablespoons Margarine I Can not Believe It's Not Butter® in a pot and sauté 2 tablespoons onion for 1 minute.
    Pour the milk and cheese mixture. Once the boil is gone, add Knorr® Switzerland, 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 not Believe It's Not Butter® and sauté the rest of the onion with the celery. Add the ground chicken and cook over medium high heat until lightly browned.
    Add the carrot, and season with Knorr® Switzerland, cook for 2 more minutes.
    Place a little sauce in a refractory mold and form a layer with the sheets of lasagna; bathe with the sauce and add a little of the chicken filling. Repeat the process until you finish with lasagna and white sauce.
    Bake at 180 ° C for 30 minutes or until the pasta is well cooked and soft.

    PRESENTATION

    Sprinkle with a little grated Parmesan cheese and chopped parsley.

    TIPS

    You can substitute half of the pasta with thin slices of eggplant.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    375
    kcal
    19%
    Carbohydrates
    17.0
    g
    5.7%
    Proteins
    33.4
    g
    67%
    Lipids
    18.1
    g
    28%
    Fiber
    0.9
    g
    1.8%
    Sugar
    10.3
    g
    11%
    Cholesterol
    90.7
    mg
    30%
    Esha
    Rate this Tip.
    Ratings (2)
    Betzy Joan Lafuente
    30/08/2018 05:12:06
    Muy rico
    Lupita Sanchez Balbuena
    07/12/2017 11:46:51
    Siencillamente deliciosa

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