Chicken Lasagna

Ingredients

• 1 onion
• 1 Carrot
• 1 stalk Celery
• 3 tbsp olive oil
• 350 g ground poultry
• 250 g poultry broth
• 3 tbsp tomato paste
• 500 g canned diced tomatoes
• 0.5 tsp Oregano
• 1 Garlic clove
• 1 piece organic lemon zest
• Salt
• Cayenne pepper
• 1 bay leaf
• 2 cloves Allspice
• 1 sprig thyme
• 60 g Butter
• 60 g wheat flour type 1050
• 400 ml Vegetable broth
• 400 ml milk (1.5% fat)
• Nutmeg (freshly grated)
• 9 whole grain lasagna sheets
• 100 g heavy cream
• 120 g shredded Emmental cheese

Instructions

1. 1.

   For the Bolognese, peel and halve an onion, set one half aside. Peel a carrot, clean and wash celery. Dice everything together with the remaining onion half into very small cubes. Heat olive oil in a pot and sauté the vegetable cubes over medium heat until translucent. Add ground poultry and cook until it crumbles and loses its pink color. Add 50 ml poultry broth, stir in tomato paste, and simmer sauce for another 10 minutes.

2. 2.

   Add diced tomatoes with juice and remaining poultry broth to the sauce and let it thicken for about an hour while stirring frequently. Add oregano, mince garlic, halve it, and steep with lemon zest for 5 minutes before removing. Season Bolognese sauce with salt and cayenne pepper.

3. 3.

   Meanwhile, cover the cut side of the reserved onion half with a bay leaf and secure with allspice cloves. Rinse thyme and shake dry.

4. 4.

   For the béchamel, melt butter in a large pot and sauté flour while stirring. Add vegetable broth and milk gradually, whisking continuously. Place the spiced onion with thyme into the pot and stir until it comes to a gentle boil. Simmer sauce for 10-15 minutes over medium heat. Remove onion and thyme, then season béchamel with salt, cayenne pepper, and nutmeg.

5. 5.

   Spread one quarter of the béchamel on the bottom of a baking dish, cover with three lasagna sheets, and brush with another quarter of béchamel. Spread half of the Bolognese sauce over it, add another layer of lasagna sheets, béchamel, and Bolognese sauce, then top with lasagna sheets. Mix remaining béchamel with cream and cheese, spread over the lasagna sheets. Bake in a preheated oven at 175 °C (145 °C fan) for about 50 minutes until golden brown.