Chicken lasagna

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  • Chicken: 1
  • Leek: 1
  • Onion: 1
  • Spinach: 1 sauce
  • Carrot: 3
  • Cream: 1 package
  • Bechamel sauce: 1 package
  • Grated cheese: 1 package
  • Lasagna: 1 package
  • Salt: to taste


Bake the chicken in salted water. Allow to cool and unpacking. Cook the spinach. Drain well and set aside. From the garlic French, onions and carrots in the juliana and, along with the dried spinach, let it cook in olive oil for 5 minutes. Then put the package of cream, shredded chicken, season them with salt and leave to boil.

Must pass for hot water every one of lasagne sheets so that they do not become dry, and arrange them on a board covering the base, garnish with the prepared chicken and a little bit of bechamel sauce.

Alternate-if all of the ingredients in layers, being the last of the lasagna that should cover it with the bechamel and the grated cheese.

Put in the oven (average) for 35 minutes and already is!!! Delicious, even the Ruca like to eat vegetables as well!!!!

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