Chicken lasagna

Directions

• Preheat the oven to 180°C.
• In a pan, heat the olive oil over medium heat and sauté the onion and garlic until golden.
• Add the shredded chicken to the pan and season with salt and pepper to taste.
• Cook for a few minutes to incorporate the flavors.
• Add the tomato sauce to the chicken and cook for a few more minutes over low heat.
• Reserve.
• In another pan, melt the butter over medium heat.
• Add the wheat flour and stir well until you form a paste.
• Gradually add the milk to the pan, stirring constantly to prevent lumps from forming.
• Continue cooking until the sauce thickens.
• Season the white sauce with salt, pepper and a pinch of nutmeg, if desired.
• Mix well.
• In a refractory form, spread a thin layer of white sauce on the bottom.
• Then place a layer of pre-cooked lasagna noodles.
• Add a layer of chicken with tomato sauce over the pasta.
• Then sprinkle grated mozzarella cheese on top.
• Repeat the layers until you run out of ingredients, finishing with a layer of white sauce and sprinkling grated Parmesan cheese on top.
• Cover the mold with aluminum foil and place in the preheated oven for about 30 minutes.
• After 30 minutes, remove the foil and let the lasagna bake for another 10-15 minutes, or until the cheese is golden brown and bubbly.
• Remove the lasagna from the oven and let it rest for a few minutes before serving.
• Garnish with fresh basil leaves, if desired.