Low-fat chicken lasagna with vegetables

Ingredients for Low-fat chicken lasagna with vegetables

Instructions for Low-fat chicken lasagna with vegetables

To prepare the Low-fat chicken lasagna with vegetables recipe, please follow these instructions:

Onion and garlic peeled and chopped. Squash, carrots and parsnips, peeled, rinsed and torn on the grater. Mushrooms, cleaned and chopped.

Sauté the onion in 1 teaspoon olive oil until it is translucent. Add the meat and Brown. Garlic, squash, carrots, parsnips and mushrooms, add and mix well.

Peeled tomatoes, water and bouillon cube added with spices and sauce boils up. Turn down the heat and let the småsimre in 20 minutes. Taste, if desired. with salt and pepper.

Bechemelsaucen: heat the oil in a saucepan and add the flour. Let simmer a bit, but beware that the flour does not take color. Add the milk a little at a time, while stirring. Let the sauce cook up and season to taste with salt, pepper and nutmeg.

In a lasagnefad be lasagna sheets and meat sauce alternately in layers. Start and end with a layer of meat sauce and benefit bechemelsaucen. Sprinkle with grated cheese. Behind his lasagna in a preheated oven at 180 degrees c. alm. oven for 40 minutes, or to the cheese is nicely Golden.

Tips:
Server if necessary. with freshly baked bread and tomato salad.