Chicken Lasagna with Olives

Ingredients

• 3 tbsp butter
• 4 tbsp flour
• 500 ml milk
• 100 g freshly grated cheese (e.g., Emmental)
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 Shallot
• 1 Garlic clove
• 3 chicken breast fillets (≈500 g)
• 2 tbsp olive oil
• 150 ml white wine
• 50 g black olives (pitted)
• 20 g sun‑dried tomatoes (in oil)
• 2 tbsp freshly chopped basil
• Salt
• Cayenne pepper
• 6 lasagna sheets

Instructions

1. 1.

   Melt the butter in a pot for the cheese sauce. Stir in the flour and deglaze with milk. Simmer gently for about 10 minutes while stirring occasionally. Remove from heat, stir in the cheese, and season with salt, pepper, and nutmeg.

2. 2.

   Wash, pat dry, and dice the chicken breasts. Peel and finely chop the shallot and garlic; sauté them with the chicken in hot oil, then deglaze with white wine and set aside. Roughly chop the olives and sun‑dried tomatoes. Add them to the ragout along with basil, salt, and cayenne pepper.

3. 3.

   Preheat the oven to 180 °C (356 °F) with both fan and top heating.

4. 4.

   Layer the ragout and sauce alternately with lasagna sheets in a baking dish, finishing with a layer of sauce. Bake for about 40 minutes in the preheated oven.