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This recipe is what I usually make after I've had leftovers from some roast or baked chicken. You can also make it with other types of meat that you have left over from stews and it will be very tasty. The variety of vegetables that I add also depends a lot on what is in the fridge, so it can be said that this roasted chicken and vegetable lasagna is a recipe totally from exploitation.
This time I used fresh spinach lasagna plates, but it can be done perfectly with normal lasagna plates, both the ones that need to be cooked and the quick ones that do not require pre-cooking. The only thing to keep in mind to prepare them in any of the cases is to follow the manufacturer's instructions so that they are perfect.
Grilled Chicken and Vegetable Lasagna
Delicious recipe for use in the Italian style.
- Barbara Gonzalo
- Kitchen: Italian company
- Recipe type: pasta
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 cebolla
- Carrots 2
- 1/2 aubergine
- 80 gr. fried tomato
- 1 teaspoon Provencal herbs (or just basil or oregano)
- roast chicken scraps (In this case, a whole chicken breast)
- 8 plates of fresh lasagna
- bechamel
- grated cheese for gratin
- shawl
- olive oil
Preparation
Chop the onion and put it to poach in a pan with a little oil.
Cut the carrot into finite semicircles and add it to the pan.
Then add the aubergine cut into small cubes and continue cooking over medium heat until we see that the vegetables are soft.
Add the tomato sauce and the Provencal herbs. Stir and cook a couple more minutes.
While the vegetable sauce is being made, crumble or chop the chicken remains into small pieces.
Add the chicken to the pan with the vegetable sauce, stir and simmer for a few more minutes.
Once we have the filling ready, we proceed to assemble the lasagna.
Pour a drizzle of oil on the base of an oven-safe container and place a layer of lasagna plates (already cooked, soaked or as indicated on their packaging that they should be prepared).
Next we place a layer of the filling and then another layer of lasagna plates. We repeat this step until we finish with all the ingredients.
Cover the surface with a good layer of béchamel sauce.
Finally sprinkle plenty of grated cheese and place in the oven.
The baking time in this case will again depend on the lasagna plates you use, follow the manufacturer's instructions. In this case it was 15 minutes at 200 ° C.
Notes
Sometimes I have a package of York ham open in the fridge and I also use it by placing slices of ham between the layers of lasagna.