Skip to content
Lasagne with minced chicken and green lentils
Dinner

Lasagne with minced chicken and green lentils

A filling, mild lasagne where minced chicken and green lentils share the role in a calm tomato sauce with soft béchamel. A solid everyday lasagne with a slightly lighter feel.

EverydayDinnerFamily TimeBælgfrugterStandardNordisk
Shopping List
Rate:
0.0 (0)
75 min total
4 servings
Easy

Ingredients

servings
Units

  • Chicken and lentil sauce

    • 8.8 oz Minced chicken
    • 7.1 oz Green lentils, cooked
    • 1 stk Onion, finely chopped
    • 2 fed Garlic, finely chopped
    • 1 dåse Chopped tomatoes (canned)
    • 2 tbsp Tomato purée
    • 2 tsp Oregano
    • 1 tsp Salt
    • ½ tsp Black pepper

  • Béchamel sauce

    • 1.4 oz Butter
    • 3 tbsp Wheat flour
    • 2⅛ cup Milk
    • ½ tsp Salt
    • 0.1 knsp Nutmeg

  • Lasagne

    • 9 stk Lasagne sheets
    • 5.3 oz Grated cheese

Instructions

  1. 1

    Cook the green lentils

    1. Rinse the green lentils thoroughly in cold water.
    2. Put the lentils in a pot with plenty of lightly salted water.
    3. Cook the lentils for about 20–25 minutes, until tender but still with some bite.
    4. Drain the water and set the lentils aside.
    25 min
    Medium heat
    Pot
  2. 2

    Make the chicken and lentil sauce

    1. Sauté onion and garlic in a pot over medium heat.
    2. Add the minced chicken and brown it lightly.
    3. Stir in the tomato purée and add the chopped tomatoes.
    4. Fold in the cooked lentils with oregano, salt and pepper.
    5. Let the sauce simmer for 10–15 minutes.
    20 min
    Medium heat
    Pot
  3. 3

    Make the béchamel sauce

    1. Melt the butter in a pot.
    2. Stir in the flour and cook it briefly.
    3. Add the milk a little at a time while stirring.
    4. Season with salt and nutmeg.
    10 min
    Medium heat
    Pot
  4. 4

    Assemble the lasagne

    1. Preheat the oven to 180°C fan.
    2. Spread a layer of chicken and lentil sauce in an ovenproof dish.
    3. Add lasagne sheets, then béchamel.
    4. Repeat the layers and finish with béchamel and grated cheese.
    10 min
    180°C
    Oven
  5. 5

    Bake the lasagne

    1. Bake the lasagne for about 40–45 minutes, until golden and cooked through.
    45 min
    180°C
    Oven
  6. 6

    Rest and serve

    1. Let the lasagne rest for 10 minutes before serving.
    10 min

Explore more

More dinner recipes

Details

Nutrition

Calories

620kcal

Protein

38g

Fat

28g

Carbs

48g

Serving Size

480g

Dietary

Allergens

GlutenMælk

Serving

Suggestions

  • • Serve with a simple green salad on the side.

Drink Pairings

  • • non-alcoholic: Water

Side Pairings

  • • Green salad

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge

Tips

Preparation

  • • If the lentils are very firm, rinse them in hot water before use.

Cooking

  • • Cover the lasagne with foil for the first 20 minutes if it browns too quickly.

Serving

  • • The lasagne cuts more neatly after a short rest.

Variations

Flavor

  • Mild and rounded

Health

  • Protein-rich with a green touch

Method

  • Oven-baked

Toppings

  • Grated cheese

Author

C

Camilla

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

C

Camilla