Chicken Parmigiana Lasagna
- 350 g deboned chicken legs
- 150 g Emborg Shredded Mozzarella
- 100 g Emborg Shredded Parmesan
- 500 ml Emborg Full Cream Milk
- 300 ml Emborg Whipping Cream
- 60 g + 1 tsp, Emborg Salted Butter
- 500 g (1 pack) lasagna sheets
- 500 g chunky tomato sauce
- 200 g breadcrumbs
- 2 eggs
- 20 g parsley
- 20 g garlic
- 40 g olive oil
- 60 g all-purpose flour
- 8 g salt
- 1 tsp nutmeg
Start by mincing the parsley and the garlic. Toss them in a large mixing bowl and mix with the chicken pieces, the oil and the seasoning.
Mix the eggs and slowly start adding breadcrumbs -add as many breadcrumbs as to create a paste like texture. Fold the mixture into the mixing bowl with the chicken legs and blend it.
Transfer the chicken legs to a heatproof tray and roast in the oven at 185 ºC for about 40 min. until tender and crispy.
To make the béchamel:
In one pot, gently cook the 60 g butter with the flour until melted and slightly nutty in aroma.
In another pot, bring the cream and milk to a low boil, then add to the butter/flour mix - stir constantly. Keep adding the warm milk-cream until the béchamel sauce is creamy and smooth. Season with nutmeg, salt and pepper.
Start layering the lasagna:
Use the remaining 1 tsp of butter to grease the sides and bottom of a square oven pan. Toss breadcrumbs to coat the greased surfaces. Layer your pan, like so:
- béchamel sauce
- lasagna sheets
- tomato sauce
Repeat layering like so all the way to the top. Please keep in mind that the final layer (top layer) will have to be béchamel, mozzarella.
Top it off with the shredded parmesan and some breadcrumbs.
Bake at 175 ºC until top layer is golden brown and bubbly.
Let it cool before cutting into it. Reheat to serve with salad.