Lasagna with asparagus and chicken

Must Try

Delicious spring lasagna with layers of smoked chicken, green asparagus and homemade bechamel sauce


350 gr green asparagus
200 g peas (from the freezer)
300 g smoked chicken, sliced
125 gr grated (mozzarella) cheese
1 onion
2 cloves of garlic
pepper and salt
75 gr butter
90 gr flour
750 ml milk
1 pack of lasagna sheets
Oven dish (approx. 20 x 30 cm)


Preheat the oven to 200 degrees. Bring a large pan of water to the boil and pre-cook the asparagus for 4 minutes, then drain. Chop the onion and garlic finely and fry them in a pan and add the frozen peas and fry them for 2 minutes so that they thaw.
asparagus lasagna 01
asparagus lasagna 01

asparagus lasagna 01

asparagus lasagna 01
Then make the béchamel sauce: melt the butter in the pan and then add the flour. Stir with a whisk and let the mixture cook for 3 minutes. Gradually pour in the milk while stirring with the whisk until a smooth white sauce has formed. Let it thicken for a few more minutes on the stove and season with a good pinch of salt and pepper. Grease a baking dish with a little butter or oil.
asparagus lasagna 01
asparagus lasagna 01

asparagus lasagna 01

asparagus lasagna 01
First put a layer of bechamel sauce on the bottom. Cover with lasagna sheets and add another layer of bechamel sauce with chicken slices and half of the peas. Then again lasagna sheets with bechamel sauce and now half of the asparagus and some grated cheese. Repeat these two layers normally, ending with the asparagus and cheese. Bake the lasagna for 40 minutes.

Source: Leukerecepten by leukerecepten-nl.
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