Chicken Lasagna
Preparation time : 70 min Ingredients : 18
A nutritious and healthy dish that combines chicken and creamy sauce for an irresistible taste
Preparation time : 70 min Preparation time : 70 min 
Ingredients
For the Chicken Filling:
500g Alyoum Chicken Breasts, cooked and shredded
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup spinach, chopped
1 cup tomato sauce
1 teaspoon dried oregano
2 teaspoons salt and pepper, divided
For the Béchamel Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups Almarai Whipping Cream
1 cup milk
1 cup grated mozzarella cheese (for the sauce)
A pinch of nutmeg
Salt and pepper, to taste
Additional Ingredients:
9-12 lasagna sheets, cooked
cups grated mozzarella cheese (for topping)
1 cup grated Parmesan cheese
Instructions
- Heat olive oil in a pan over medium heat. Add the onions and garlic, and sauté until softened. Add the shredded chicken, spinach, tomato sauce, oregano, and 1 teaspoon of salt and pepper. Simmer for 5-7 minutes, then set aside.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk for 2 minutes.
- Gradually pour in the Almarai Whipping Cream and milk, cooking until the sauce thickens.
- Stir in the mozzarella cheese, nutmeg, salt, and pepper. Remove from heat.
- Preheat the oven to 180°C.
- In a baking dish, place a layer of cooked lasagna sheets. Add half of the chicken mixture, followed by a layer of béchamel sauce.
- Repeat the layers, then top with mozzarella and Parmesan cheese.
- Bake for 45 minutes until the top is golden and bubbly.