Lasagna with chicken and cream sauce

Description

Adding milk and wine to the sauce instead of traditional cream gives an interesting twist.

Cooking

Step 1

Lasagna sheets (I got 12 pieces for a 20x30 cm mold). Preheat the oven to 170 degrees. Minced meat is better to make yourself from chicken fillet.

Step 2

It is better to grate the onion on a coarse grater or cut it very finely. Lightly fry half the onion with minced meat, stirring constantly. Remove from fire and set aside.

Step 3

Melt the butter in a saucepan and simmer the onion over medium heat until soft, stirring constantly. Add flour and, stirring constantly with a wooden spoon, cook over low heat for about 3 minutes. Add grated nutmeg, then gradually pour in, stirring constantly, milk and warm broth. Cook for 1-2 minutes.

Step 4

Remove the sauce from the stove, cool slightly. Add eggs, wine, salt, pepper and half the grated cheese to the warm sauce. The sauce will gravitate a little behind the whisk.

Step 5

Boil the lasagna sheets according to package instructions. Drain the water, pour the sheets with cold water to prevent sticking. Assemble the lasagna: first spread about 1 ¼ teaspoons of sauce on the bottom of the dish, cover with 3 sheets of lasagna. Spread the minced meat on top, pour over the sauce.

Step 6

Cover with lasagne sheets, pour over the sauce, cover with the remaining sheets, and spread the remaining sauce on top and sprinkle with cheese. Cook in the oven for about 50 minutes until the top of the lasagna is golden brown.