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Chicken and Asparagus Lasagna https://www.metro.ca/userfiles/image/recipes/lasagne-poulet-asperges-4021.jpg PT15M PT30M PT45M
Preheat oven to 400°F (200°C). In a skillet, heat oil over medium heat, add cubed chicken and brown for about 5 minutes. Season and keep hot. To make béchamel, melt butter in a big pot over medium heat, add flour and whisk for about 2 minutes. Add milk and wine, whisking all the while. Bring to a boil, and cook about 8 minutes, stirring constantly. Stir in lemon peel, salt, pepper and cottage cheese. Remove from heat. In a 9" x 13" (23 cm x 33 cm) ovenproof dish, spread one fourth of the béchamel, cover with 4 lasagna noodles, part of the browned chicken, asparagus and mozzarella. Repeat to make 3 layers and sprinkle Parmesan over top. Bake approximately 15 minutes. Cool a few minutes at room temperature before serving.
8
1 tsp. (5 mL) corn oil 1 lb (454 g) chicken breast, cubed Salt and freshly ground pepper to tatse 3/4 cup (190 mL) butter 3/4 cup (190 mL) flour 3 1/2 cups (875 mL) scalded milk 1 cup (250 mL) white wine or chicken broth grated peel of 1 lemon 1 lb (454 g) 1% cottage cheese 12 oven-ready lasagna noodles 1 kg fresh asparagus blanched and cut up 2 cups (500 mL) grated mozzarella 1/2 cup (125 mL) grated Parmesan
Chicken and Asparagus Lasagna

Chicken and Asparagus Lasagna

Rate this recipe
5 Votes
8
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 tsp.
    (5 mL)
    corn oil
  • 1 lb
    (454 g)
    chicken breast, cubed
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  • Salt and freshly ground pepper to tatse
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    3 PK PRODUCT OF MEXICO

  • 3/4 cup
    (190 mL)
    butter
  • 3/4 cup
    (190 mL)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    CUISINE SOLEIL FLOUR

    CUISINE SOLEIL FLOUR

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    700 g - 1 kg SELECTED VARIETIES

  • 3 1/2 cups
    (875 mL)
    scalded milk
  • 1 cup
    (250 mL)
    white wine or chicken broth

  • grated peel of 1 lemon
  • 1 lb
    (454 g)
    1% cottage cheese
  • 12
    oven-ready lasagna noodles
  • 1 kg
    fresh asparagus blanched and cut up
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    ASPARAGUS

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    PRODUCT OF PERU OR MEXICO, No. 1 GRADE 8.80/kg

  • 2 cups
    (500 mL)
    grated mozzarella
  • 1/2 cup
    (125 mL)
    grated Parmesan
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

In a skillet, heat oil over medium heat, add cubed chicken and brown for about 5 minutes.

Season and keep hot.

To make béchamel, melt butter in a big pot over medium heat, add flour and whisk for about 2 minutes.

Add milk and wine, whisking all the while. Bring to a boil, and cook about 8 minutes, stirring constantly.

Stir in lemon peel, salt, pepper and cottage cheese. Remove from heat.

In a 9" x 13" (23 cm x 33 cm) ovenproof dish, spread one fourth of the béchamel, cover with 4 lasagna noodles, part of the browned chicken, asparagus and mozzarella.

Repeat to make 3 layers and sprinkle Parmesan over top.

Bake approximately 15 minutes.

Cool a few minutes at room temperature before serving.

Source : Le Poulet du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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